Grilled Corn Salad With Smokey Hatch Chiles

Another fantastic corn salad utilizing the bounty of summer produce! Naturally gluten free, we simply adore Grilled Corn Salad With Smokey Hatch Chiles; again, a great use of leftover grilled corn after a barbecue just like the Grilled Corn Salad With Maple Dressing! If you don't have leftover grilled corn, grill fresh ones or use pan toasted fresh or frozen corn kernels.

Grilled Corn Salad With Smokey Hatch Chiles
Although Corn Salad With Smokey Hatch Chiles is a fabulous stand alone as well as a side salad, it is fabulous with dishes like Frijoles, Black Beans, Cilantro Lime Rice, etc.  When you make a large batch of these recipes, they make many a lunch or dinner bowl for one or many effortlessly. Grilled Corn Salad is delicious served with warm corn tortillas or chips too.

Use your favorite type of tomatoes - cherry or regular - for this colorful, fresh tasting, and delicious salad.

4 Servings

Ingredients:

Salad:
3-4 ears grilled Corn, cooled
1 cup roasted and prepared Hatch Chiles
1 cup Cherry/Regular Tomatoes, halved, quartered or diced
1/2 small Red Onion, finely diced
1/4 cup Fresh Cilantro/Parsley, finely chopped
Salt and Freshly ground Pepper

Dressing:
1 clove Garlic, finely mashed 
1-2 large Limes, juiced
1 tsp Apple Cider Vinegar
Salt and Freshly ground Pepper

Grilled Corn Salad ingredients
Method:

If using fresh corn, grill until slightly brown spots appear. Cool and cut kernels from the corn cobs carefully. If frozen corn is used, pan toast until a few are browned. Let cool. Add to a large bowl.

Add all the salad ingredients to the corn in the large bowl. Add only a pinch of salt and pepper as more will be added in the dressing.

Combine the dressing ingredients in a small bowl and mix well.

Tip the dressing into the salad, mix and taste. Adjust salt, pepper, lime, maple syrup etc. 

Serve right away or chill until needed.

Enjoy!!
Grilled Corn Salad, Black Beans, Cilantro-Lime Rice



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