Grilled Green Chile Corn
If you can't find Hatch chiles, you can use Anaheim or Poblano (though they're often milder in "heat")
·oil - for coating outdoor grill
4 earscorn, shucked
4 Tbspunsalted butter
1 largegreen hatch chile pepper (or green new mexico chile pepper)
1 Tbsplime juice
1/2 tspblack pepper
1/2 tspminced garlic
1/3 cupcrumbled cotija cheese (or crumbled goat cheese)
2 Tbspcilantro, coarsely chopped
How to Make Grilled Green Chile Corn
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- 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.
- 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.
- 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.
- 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.