Sweet, smoky, and a little bit spicy, this roasted Hatch and corn salad brings together the best flavors of the season in one vibrant bowl.
Ingredients
For the salad:
6 ears fresh corn shucked
2 Hatch peppers (medium heat)
1 English cucumber seeded, quartered lengthwise, and chopped
1 bunch scallions chopped
1/3 cup fresh cilantro chopped
1 cup Cotija cheese crumbled
For the dressing:
3 tablespoons olive oil
1 lime
1 clove garlic minced
1/2 teaspoon salt
1/4 pepper
Directions
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Bring a large pot of water to a boil. Carefully add the corn to the pot of water and boil for 6-8 minutes, just until the corn is tender. Remove and place on a platter.
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Preheat an outdoor grill or a broiler to 500° and cook the corn and Hatch peppers just until starting to brown and blister, about 5 minutes per side. Remove from the grill or oven and rest on a platter.
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Using tongs, place Hatch peppers in a gallon-size plastic bag and seal shut to trap the steam.
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When the corn is cool enough to handle, cut the kernels from the cob and transfer to a large bowl.
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Remove the peppers from the bag then skin and deseed the peppers. Chop into 1/4 inch pieces then add peppers to the bowl of corn.
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Add the cucumber, scallions, cilantro, and Cotija cheese to the bowl and give it a quick mix.
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In a small mixing bowl, whisk the olive oil, lime juice, garlic, salt, and pepper. Add the dressing to the corn mixture and give it a good stir to incorporate.
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Serve immediately alongside your favorite summer meal.
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