grilled green chile corn

Name: Grilled Green Chile Corn
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Southwestern
Ingredients: oil - for coating outdoor grill; 4 ears corn, shucked; 4 tablespoon(s) unsalted butter; 1 large green hatch chile pepper (or green new mexico chile pepper); 1 tablespoon(s) lime juice; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) minced garlic; 1/3 cup crumbled cotija cheese (or crumbled goat cheese); 2 tablespoon(s) cilantro, coarsely chopped

(3 RATINGS)

7 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on May 28, 2019

This recipe comes from the state of New Mexico, which is known for its unique fusion style of cooking that borrows from its neighboring Mexican, Southwestern and Tex-Mex cuisines. This recipe is a corn side dish with a bit of a spicy tone that's prepared on the grill. While grilling the chile is an extra step, it's well worth the effort because the charred chile imparts an earthy, smoky element. The dish is easy to prepare and makes a great addition to your outdoor picnics and barbecues. If you can't find Hatch chiles, you can use Anaheim or Poblano (though they're often milder in "heat")

Rate

prep time 10 Min

cook time 20 Min

method Grill

yield 4 serving(s)

Ingredients

oil - for coating outdoor grill
4 ears corn, shucked
4 tablespoons unsalted butter
1 large green hatch chile pepper (or green new mexico chile pepper)
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon minced garlic
1/3 cup crumbled cotija cheese (or crumbled goat cheese)
2 tablespoons cilantro, coarsely chopped

How To Make grilled green chile corn

Step 1

Preheat outdoor grill for medium heat, and lightly oil the grate.

Step 2

Rub butter on corn. Place corn and chile pepper on grill, turning frequently for even cooking. Let cook about 20 minutes or until corn is slightly charred in spots and the chile is blistered.
Step 3

Place chile pepper small bowl, and cover with plastic wrap to steam for 5 minutes or until softened. Peel skin off the chile pepper, remove seeds, and mince or finely chop the chile pepper flesh.
Step 4

Using a sharp knife, cut the kernels off the cobs into a large mixing bowl. Stir in the chopped chile pepper, lime juice, salt, pepper and garlic.
Step 5

Just before serving, add the cheese and toss well until cheese is well distributed. Sprinkle the cilantro on top, and serve immediately while still hot.
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