Hatch Chile Street Corn Salad

C

Ingredients

  • 4 ears fresh corn, husked
  • 2 roasted Hatch chiles, peeled, seeded, and chopped
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream or Mexican crema
  • 1 clove garlic, minced
  • Juice of 1 lime
  • ½ tsp smoked paprika or chili powder
  • ¼ cup crumbled cotija cheese
  • 2 tbsp chopped cilantro
  • Salt & pepper to taste
  1. Grill the Corn: Preheat a grill or grill pan to medium-high. Grill corn until charred in spots, about 2–3 minutes per side. Let cool slightly, then cut kernels from the cob into a large bowl.
  2. Add Hatch Chiles: Stir chopped roasted Hatch chiles into the corn.
  3. Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, garlic, lime juice, and smoked paprika.
  4. Combine: Pour dressing over corn and chiles. Add cotija cheese, cilantro, salt, and pepper. Toss to combine.
  5. Serve: Garnish with extra cotija and cilantro if desired. Serve warm or chilled.