Hatch Chile Corn

1. 1

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

2. 2

   Cook corn and chile pepper on the preheated grill until corn is slightly charred and chile pepper is blistered, about 20 minutes.

3. 3

   Place chile pepper in a resealable plastic bag. Let steam until softened, about 5 minutes. Peel skin off chile pepper and chop.

4. 4

   Cut corn kernels off the cob into a large bowl. Stir in chopped chile pepper, goat cheese, lime juice, salt, and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.