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
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.
Add Hatch Chiles: Stir chopped roasted Hatch chiles into the corn.
Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, garlic, lime juice, and smoked paprika.
Combine: Pour dressing over corn and chiles. Add cotija cheese, cilantro, salt, and pepper. Toss to combine.
Serve: Garnish with extra cotija and cilantro if desired. Serve warm or chilled.
