Go Back
Print Recipe

Charred Corn Salsa with Hatch Chiles

Prep Time25 minutes
Cook Time30 minutes

Ingredients

For Roasted Hatch Chiles

  • 12 fresh hatch chiles
  • ¼ cup olive oil

For Corn Salsa

  • 5 ears of corn (yellow, white or wild violet)
  • 2-3 roasted hatch chiles: skin peeled, stem and seeds removed and chopped
  • 1 cup cherry tomatoes
  • ¼ large red onion, finely chopped
  • 2 tbsp cumin seeds
  • 1½ cup cilantro leaves, finely chopped + cilantro leaves for garnish
  • 5 tbsp olive oil
  • juice of one lime
  • salt and pepper to taste

Instructions

Roasted Hatch Chiles

  • Heat outside grill to 400° or if using an oven, set it to broil.
  • Place hatch chiles on an aluminum foil or baking sheet and drizzle olive oil on top. Roast hatch chilies for 10-12 minutes or until the chiles are charred on both sides, then take off from the grill or remove from oven and set aside to cool.
  • Once chiles are cooled, peel the skin, and remove stems and seeds. They can be kept in a freezer for up to a year.

Charred Corn Salsa

  • Cut cherry tomatoes in half and sprinkle with salt. Set aside for 25-30 minutes and drain excess juice from the tomatoes.
  • Brush 3 tbsp olive oil on corn ears, and sprinkle corn with chopped cilantro and cumin seeds. Coat ears evenly with cilantro and cumin.
  • Heat cast iron skillet over medium high heat and add corn ears. Roast corn for 12-15 minutes or until corn is slightly charred. Rotate the ears with a tong every few minutes to prevent from burning and reduce heat to medium if corn is charring too much. Add extra olive oil to the corn if necessary. When done, take corn ears out of skillet and set aside to cool.
  • Add 2 tbsp olive oil to the same skillet and sauté red onions over medium heat until tender. Turn off heat and let onions cool.
  • Once corn is cooled, cut corn off of cob using a knife or a corn stripper and transfer to a bowl. Toss in sautéed onions, cherry tomatoes, hatch chiles to the bowl. Finish off by adding fresh lime juice, salt and fresh ground pepper. To serve, garnish with fresh cilantro leaves.