Fire Roasted Hatch Chile Corn Salad

Fire Roasted Hatch Chile Corn Salad

Enjoy these vibrant flavors from our friend Lauren Nagel of Bon Appeteach with this fire-roasted hatch chile corn salad. Sweet, charred corn kernels mingle with the smoky allure of fire-roasted hatch chilies, creating a harmonious medley of tastes and textures. Tossed with a zesty lime dressing and fresh cilantro, this salad is an irresistible celebration of seasonal ingredients that is perfect as a side dish or a standalone delight.


  • Corn: Corn on the cob is best for this recipe since you can grill it directly on the grill to get a nice char!

  • Hatch Chiles: Some fresh hatch chiles are great here. These are in season in the summertime!

  • Jalapeño: One fresh jalapeño is great for a spicy kick and added texture.

  • Red Onion: Dice the red onion up small so that you get little bits in every bite!

  • Cilantro: For an herby fresh flavor.

  • Garlic: For aroma and flavor!

  • Salted Pepitas: Salted pepitas offer a crunchy texture and the salt helps to balance the flavors of the salad and dressing.

  • Cotija Cheese: Cotija cheese is a crumbly Mexican cheese that goes amazingly with anything corn related.

  • Dressing: Mix together lime juice, olive oil, mayo, red wine vinegar, agave syrup, salt, pepper, smoky paprika, and cayenne for a flavor-packed homemade salad dressing!


For the corn salad:
  1. Preheat: Start by preheating a grill and set it for medium direct heat.

  2. Grill the Corn & Hatch Chile Peppers: Place the corn on the cob and the green chiles onto the grill grates and rotate them every 2-3 minutes as needed until the corn is tender and kernels are lightly charred and the skin on the hatch is fully blistered.

  3. Place in a Bag: Place the fire roasted hatch chiles in a plastic bag and seal it shut. The steam will help loosen the skins to make it easy to peel, and set aside.

  4. Cut Corn: Cut the corn off the cob and place it in a bowl.

  5. Add the Other Veggies: To the bowl, add the jalapeño, red onion, cilantro, garlic, and cotija cheese.

  6. Remove Skin from Chilies: Remove the hatch chiles from the bag and remove and discard the skins, stems, and seeds from the inside of the chiles.

  7. Dice: Slice and dice the hatch chiles into small pieces and combine them with the corn salad mixture.

For the dressing:
  1. Make Dressing: In a mixing bowl, combine the dressing ingredients and spices together and whisk well to combine. Test taste and adjust seasonings as needed.

  2. Combine with Salad: Pour the dressing over the corn salad mixture and toss well until fully combined. Garnish with the salted pepitas and serve on salads, with corn chips, or with your favorite protein.

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