Grilled Corn and Green Chile Salad
Ingredients:
4 ears of corn, husks removed
1 Tbsp. olive oil
1 cup Santa Fe Ole Hatch Green Chile
2 tablespoons fresh lime juice
1 garlic clove, minced
1 tablespoon mayonnaise
1 tablespoon Mexican crema
1 teaspoon Los Chileros Ancho Chile Powder
For the Dressing
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
For the Salad
6 to 8 cups mixed salad greens
1 cup cherry tomatoes, halved
⅓ cup cotija cheese, crumbled
fresh chopped cilantro, for garnish
Directions:
Preheat an outdoor grill or grill pan to medium-high.
Grease the grill grates lightly with oil.
Rub corn cobs with olive oil and season with salt and pepper.
Transfer to the grill. Cover and cook for 13 to 15 minutes, turning halfway through, until corn is lightly charred.
Remove from the grill and cut the kernels from the cobs and place them in a bowl.
To the kernels, add green chile, lime juice, garlic, mayonnaise, Mexican crema, and ancho chili powder; mix and stir until well combined. Set aside.
In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated.
Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing.
Top the salad with the corn and green chile and top with cotija cheese.
Garnish with cilantro and serve.
Click here for Los Chileros Ancho Chile Powder
Click here for Santa Fe Ole Hatch Green Chile
4 ears of corn, husks removed
1 Tbsp. olive oil
1 cup Santa Fe Ole Hatch Green Chile
2 tablespoons fresh lime juice
1 garlic clove, minced
1 tablespoon mayonnaise
1 tablespoon Mexican crema
1 teaspoon Los Chileros Ancho Chile Powder
For the Dressing
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 teaspoons honey
For the Salad
6 to 8 cups mixed salad greens
1 cup cherry tomatoes, halved
⅓ cup cotija cheese, crumbled
fresh chopped cilantro, for garnish
Directions:
Preheat an outdoor grill or grill pan to medium-high.
Grease the grill grates lightly with oil.
Rub corn cobs with olive oil and season with salt and pepper.
Transfer to the grill. Cover and cook for 13 to 15 minutes, turning halfway through, until corn is lightly charred.
Remove from the grill and cut the kernels from the cobs and place them in a bowl.
To the kernels, add green chile, lime juice, garlic, mayonnaise, Mexican crema, and ancho chili powder; mix and stir until well combined. Set aside.
In a small mixing bowl make the dressing by combining olive oil, lime juice, honey, salt, and pepper; whisk until thoroughly incorporated.
Place the mixed salad greens and cherry tomatoes in a large salad bowl and toss with the dressing.
Top the salad with the corn and green chile and top with cotija cheese.
Garnish with cilantro and serve.
Click here for Los Chileros Ancho Chile Powder
Click here for Santa Fe Ole Hatch Green Chile
