Posted by The Baker’s Mann. Find other delicious recipes here.
Ingredients:
Olive oil, as needed
4 ears corn, shucked
8oz roasted Hatch green chile peppers
8oz cherry tomatoes
2oz cotija cheese, crumbled
1 handful cilantro, stemmed and coarsely chopped
Juice from 2 small limes
1 tablespoon white wine vinegar
Salt and pepper to taste
Directions:
Heat a grill to medium-high and lightly oil the grates
Brush the ears of corn with oil and set them on the grill. Grill, turning often, until they are nicely charred and vibrant yellow in color. Remove from heat and cool.
While the corn is cooking, lightly oil the cherry tomatoes and set them on the grill. Cook until they are charred and start to soften, about 6 minutes. Remove from heat.
Slice the kernels from all of the corn and add to a large mixing bowl.
Coarsely chop the Hatch chiles and add to the bowl.
Add cotija cheese and cilantro and toss.
Squeeze in lime juice and add vinegar. Toss.
Taste and adjust with salt and pepper if necessary.
English