- August 17, 2023
- 30 Minute Meals
Fire Roasted Hatch Chile Corn Salad
Enjoy the vibrant flavors of summer with this fire-roasted hatch chile corn salad. Sweet, charred corn kernels mingle with the smoky allure of fire-roasted hatch chilies, creating a harmonious medley of tastes and textures. Tossed with a zesty lime dressing and fresh cilantro, this salad is an irresistible celebration of seasonal ingredients that is perfect as a side dish or a standalone delight.
Why This Recipe Works:
Charred Goodness: Fire roasted hatch chile corn salad is not your average salad. The flavors start to build with charred corn on the cob and fire roasted hatch chiles that are perfectly tender and so so flavorful. Don’t skip the grilling of these veggies! This offers a lot of flavor and is exactly how hatch green chiles should be cooked for the best flavor and texture.
Full of Flavor & Texture: After grilling, the veggies are are combined with crunchy diced onion and jalapeño, fresh herbs and a homemade dressing that makes this salad irresistible!! For even more flavor and variety in textures, add some cotija cheese and salted pepitas. This salad is a serious game changer and can be eaten on its own or with a number of different sides for a hearty meal.
What Are Hatch Chiles?
Hatch chiles are long green chiles that are grown in the Hatch Valley of New Mexico. They have a unique flavor that no other chile peppers have! They are mildly spicy and are generally roasted to bring out a buttery, smoky flavor! Hatch chiles are in season in the summertime and are booming in New Mexico and surrounding states during this time.
Supplies Needed:
- Grill
- Mixing Bowl
- Serving Bowl
Ingredients:
- Corn: Corn on the cob is best for this recipe since you can grill it directly on the grill to get a nice char!
- Hatch Chiles: Some fresh hatch chiles are great here. These are in season in the summertime!
- Jalapeño: One fresh jalapeño is great for a spicy kick and added texture.
- Red Onion: Dice the red onion up small so that you get little bits in every bite!
- Cilantro: For an herby fresh flavor.
- Garlic: For aroma and flavor!
- Salted Pepitas: Salted pepitas offer a crunchy texture and the salt helps to balance the flavors of the salad and dressing.
- Cotija Cheese: Cotija cheese is a crumbly Mexican cheese that goes amazingly with anything corn related.
- Dressing: Mix together lime juice, olive oil, mayo, red wine vinegar, agave syrup, salt, pepper, smoky paprika, and cayenne for a flavor-packed homemade salad dressing!
How To Make Fire Roasted Hatch Chile Corn Salad:
For The Corn Salad-
- Preheat: Start by preheating a grill and set it for medium direct heat.
- Grill the Corn & Hatch Chile Peppers: Place the corn on the cob and the green chiles onto the grill grates and rotate them every 2-3 minutes as needed until the corn is tender and kernels are lightly charred and the skin on the hatch is fully blistered.
- Place in a Bag: Place the fire roasted hatch chiles in a plastic bag and seal it shut. The steam will help loosen the skins to make it easy to peel, and set aside.
- Cut Corn: Cut the corn off the cob and place it in a bowl.
- Add the Other Veggies: To the bowl, add the jalapeño, red onion, cilantro, garlic, and cotija cheese.
- Remove Skin from Chilies: Remove the hatch chiles from the bag and remove and discard the skins, stems, and seeds from the inside of the chiles.
- Dice: Slice and dice the hatch chiles into small pieces and combine them with the corn salad mixture.
For The Dressing-
- Make Dressing: In a mixing bowl, combine the dressing ingredients and spices together and whisk well to combine. Test taste and adjust seasonings as needed.
- Combine with Salad: Pour the dressing over the corn salad mixture and toss well until fully combined. Garnish with the salted pepitas and serve on salads, with corn chips, or with your favorite protein.
What Can I Pair With Hatch Chile Corn Salad?
This fire roasted hatch chile corn salad goes with so many different things! This has a Mexican-inspired taste with the cotija cheese and jalapeño, so it would be great to pair with anything that has similar flavors. You can also pair this with a ton of different protein options (like these American Wagyu New York strip steaks from Raikes Beef Co.)! Try it with some of my own favorites:
Frequently Asked Questions:
If you don’t live in New Mexico or close to it, you might not be able to find hatch green chiles that easily. Luckily, you can order them online if needed!
This charred corn salad recipe is just slightly spicy! Hatch green chiles are mild. The jalapeño is what brings some more spice to this recipe as well as the cayenne pepper in the dressing. If you are sensitive to spice, try cutting back on those and adding more to taste.
Store any leftover corn salad in an airtight container in the refrigerator for up to 2-3 days! Toss well before eating again to redistribute the dressing.
More Recipes To Try:
- Southwestern Pasta Salad
- Grilled Broccoli Salad
- Grilled Succotash Recipe
- Mango Pineapple Salsa
- Cucumber Radish Salad
Fire Roasted Hatch Chile Corn Salad
Ingredients
- 4 ears Corn
- 4 Hatch Chiles
- 1 Jalapeno seeds removed, diced small
- 1/2 Red Onion diced small
- 1 cup Cilantro minced
- 2 cloves Garlic minced
- 3 tbsp. Salted Pepitas optional
- 4 oz. Cotija Cheese
Dressing:
- 2 Limes juiced
- 1/4 cup Olive Oil
- 2 tbsp. Mayo
- 2 tbsp. Red Wine Vinegar
- 1 tsp. Agave Syrup can sub with honey
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Smoky Paprika
- 1/2 tsp. Cayenne
Instructions
- Preheat a grill and set it for medium direct heat.
- Place the corn on the cob and the green chiles onto the grill grates and rotate them every 2-3 minutes as needed until the corn is tender and the kernels are lightly charred and the skin on the hatch chiles is fully blistered.
- Place the fire roasted hatch chiles in a plastic bag and seal it shut. The steam will help loosen the skins to make it easy to peel, set aside.
- Cut the corn off the cob and place in a bowl.
- To the bowl add in the jalapeno, red onion, cilantro, garlic, and cotija cheese.
- Remove the hatch chiles from the bag and remove and discard the skins, stems, and seeds from inside the chiles.
- Slice and diced the hatch chiles into small pieces and combine with the corn salad mixture.
- In a mixing bowl, combine the dressing ingredients and spices together and whisk well to combine. Test taste and adjust seasonings as needed.
- Pour the dressing over the corn salad mixture and toss well until fully combined. Garnish with the salted pepitas and serve on salads, with corn chips, or with your favorite protein!