4 to 6 servings
20 minutes

3 ears of corn, husked
2 hatch chiles (or substitute poblano peppers if hatch chiles are unavailable)
2 tablespoons vegetable oil
1 cup cherry tomatoes, quartered
2 tablespoons lime juice
½ teaspoon salt
¼ teaspoon cayenne pepper
Tortilla chips for serving

Recipe preparation

1. Prepare your grill with a high flame and let it get warm for at least 5 minutes.

2. Drizzle the vegetable oil over the corn and hatch chiles, be sure to coat thoroughly. Grill until they’re tender with some charring all over, 10 to 12 minutes total, flipping them halfway through – the chiles’ skin will be nearly blackened.

3. Take off the grill and let rest until cool enough to handle. Peel away the papery, charred skin from the chiles and split them open to remove the stem and seeds. Cut the kernels off the corn and finely chop the chiles, them combine them both in a bowl with the cherry tomatoes, lime juice, salt, and cayenne pepper. Serve right away with tortilla chips.

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