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Grilled Corn Salad

A great side dish for grilled meats that doubles as a salsa or relish!

Course: condiment, Salad, Side Dish
Cuisine: American
Keyword: chile, corn, green tomato, grilled, hatch, jalepeno, onion
Servings: 3 cups
Author: HelenFern
  • 2 large ears fresh corn
  • 1 large hatch chile
  • 1 large jalapeño
  • 1/2 cup fresh, tomato
  • 1 cup white onion, finely chopped
  • 1 Tablespoon lime juice, fresh
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon pepper
  • 1/8 teaspoon cumin
  1. Start by grilling the corn and the peppers.

  2. Fire up the grill - Then rub the corn and peppers down gently with some olive oil and place on the grill. Cook until corn has some charred kernels and the peppers and black and blistered.

  3. Bring them in and allow them to cool completely.

  4. Once they are totally cooled, remove the kernels from the cobs and place in a large bowl.

  5. Rinse the peppers under cold running water, rubbing off the skin and removing all the seeds.

  6. Gently dry them and chop in small pieces.

  7. Add them to the bowl with the corn and all the other ingredients. Mix well.

  8. Cover and refrigerate at least four hours. It's best if it's left for a day. 

Recipe Notes

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