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grilled green chile corn

(3 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This recipe comes from the state of New Mexico, which is known for its unique fusion style of cooking that borrows from its neighboring Mexican, Southwestern and Tex-Mex cuisines. This recipe is a corn side dish with a bit of a spicy tone that's prepared on the grill. While grilling the chile is an extra step, it's well worth the effort because the charred chile imparts an earthy, smoky element. The dish is easy to prepare and makes a great addition to your outdoor picnics and barbecues. If you can't find Hatch chiles, you can use Anaheim or Poblano (though they're often milder in "heat")

(3 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Grill

Ingredients For grilled green chile corn

  • oil - for coating outdoor grill
  • 4 ears
    corn, shucked
  • 4 Tbsp
    unsalted butter
  • 1 lg
    green hatch chile pepper (or green new mexico chile pepper)
  • 1 Tbsp
    lime juice
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    minced garlic
  • 1/3 cup
    crumbled cotija cheese (or crumbled goat cheese)
  • 2 Tbsp
    cilantro, coarsely chopped

How To Make grilled green chile corn

  • 1
    Preheat outdoor grill for medium heat, and lightly oil the grate.
  • 2
    Rub butter on corn. Place corn and chile pepper on grill, turning frequently for even cooking. Let cook about 20 minutes or until corn is slightly charred in spots and the chile is blistered.
  • 3
    Place chile pepper small bowl, and cover with plastic wrap to steam for 5 minutes or until softened. Peel skin off the chile pepper, remove seeds, and mince or finely chop the chile pepper flesh.
  • 4
    Using a sharp knife, cut the kernels off the cobs into a large mixing bowl. Stir in the chopped chile pepper, lime juice, salt, pepper and garlic.
  • 5
    Just before serving, add the cheese and toss well until cheese is well distributed. Sprinkle the cilantro on top, and serve immediately while still hot.
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