This bright, flavorful corn salad combines lightly charred corn, roasted Hatch chiles, Cotija cheese, cilantro, and red onion with a simple lime dressing. Serve it as a side dish or add it to tacos, burritos, or rice bowls.
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When Preston called this Hatch chile corn salad the best corn salad he has ever had, I knew this recipe was a keeper. Because Southwestern/Mexican-style cuisine is his favorite, he’s tried many versions over the years. He described this one as “bursting with flavor” and said it elevates anything you add it to, which is exactly what we discovered as we continued finding new ways to serve it.
This salad combines lightly charred corn with roasted Hatch chiles, red onion, cilantro, Cotija, and a simple lime dressing. The dressing adds just enough brightness and seasoning without overpowering the corn or chiles. We made ours with medium Hatch chiles, which gave the salad noticeable, but not overwhelming, heat and plenty of spicy flavor. For a less spicy version, mild Hatch chiles would be perfect.
We first served it alongside our Hatch chile steak bites and cilantro lime rice. Since then, we’ve added it to tacos and grilled chicken burritos, eaten it as a side dish, and mixed it into rice. It was delicious every way we tried it. Serve it slightly warm, at room temperature, or chilled. It holds up beautifully at any temperature.
Why You’ll Love This Recipe
Ingredients at a Glance
Salad
- Frozen Corn. Thaw the corn and pat it thoroughly dry before adding it to the skillet. Removing excess moisture helps the kernels brown instead of steam. You can substitute an equal amount of fresh corn cut from about five large ears.
- Avocado Oil. Its high smoke point makes it ideal for charring the corn over medium-high heat. Another neutral, high-heat oil will also work.
- Roasted Hatch Chiles. The heat level in Hatch chiles varies considerably. We used medium heat chiles, which made the salad noticeably spicy but not overwhelmingly so. Choose chiles based on your preferences. You’ll need about three medium chiles to yield ½ cup after roasting, peeling, seeding, and chopping. If you’re starting with fresh peppers, this step-by-step guide explains how to roast Hatch chiles at home.
- Red Onion. Finely dice it so its distributed evenly without overwhelming the corn and chiles. You can substitute finely chopped shallot.
- Cotija Cheese. Cotija cheese is a dry, crumbly Mexican cheese that’s similar to feta cheese. It adds a salty, savory contrast. Feta is the closest substitute, while queso fresco offers a milder, less salty option.
- Fresh Cilantro. Cilantro adds freshness and complements the lime and roasted chiles. If you don’t care for cilantro, you can omit it or substitute a smaller amount of fresh parsley.
Dressing
- Fresh Lime Juice. Freshly squeezed juice gives the dressing its tangy flavor. Keep an extra lime handy in case you want another squeeze before serving.
- Extra-Virgin Olive Oil. A small amount rounds out the lime dressing without making the salad heavy.
- Honey. Just one teaspoon softens the acidity of the lime and complements the natural sweetness of the corn without making the dressing taste sweet. Agave syrup is a good substitute.
- Ground Cumin. Cumin adds earthy flavor and reinforces the salad’s Southwestern flavor.
- Garlic Powder. Garlic powder blends smoothly into the dressing and provides flavor without the sharpness of raw garlic.
- Morton Kosher Salt and Black Pepper. These season the dressing and bring the other flavors into balance. If you use another brand of kosher salt, adjust the amount as needed because crystal size varies.
How to Make It (Photo Tutorial)
Tips for Success
- Give the corn room to brown. Use a large skillet so the corn can spread into an even layer. If your skillet is small, cook it in two batches.
- Don’t stir constantly. Let the corn sit undisturbed for a minute or two between stirs so the kernels develop flavorful browned spots.
- Let the mixture cool briefly. Wait at least 5 minutes before adding the Cotija and cilantro. This keeps the cheese from softening too much and helps the cilantro retain its fresh flavor and color.
- Season after adding the Cotija. Cotija is naturally salty, so toss the salad completely before deciding whether it needs more salt. A final squeeze of lime may be all it needs.
Ways to Serve It
- Alongside Hatch chile steak bites. We first served the salad with our Hatch chile steak bites and cilantro lime rice. The corn salad balances the steak beautifully.
- With grilled meats. Serve it as a fresh Southwestern side dish with grilled chicken, steak, burgers, or pork tenderloin.
- Inside tacos or burritos. Spoon it into tacos or grilled chicken burritos, where it adds sweetness, heat, acidity, and texture. We tried both and found that the salad contributed a surprising amount of flavor.
- As a cookout side dish. Serve it in place of a heavier corn casserole or creamy corn salad at summer barbecues, potlucks, and casual gatherings.
- Straight from the bowl. It has enough flavor and texture to stand on its own as a simple side dish.
Storage and Reheating
- Refrigerate promptly. Transfer the salad to a shallow, airtight container and refrigerate it within 2 hours of serving.
- Use within 4 days. Store the salad in the refrigerator for 3 to 4 days. Ours still had excellent flavor and texture on the third day.
- Serve cold or at room temperature. Reheating isn’t necessary. Serve the salad chilled or let the portion you plan to eat sit at room temperature briefly to take off the chill. Return the remaining salad to the refrigerator promptly.
- Reheat only if desired. If you prefer the salad warm, heat only the portion you plan to eat. Keep in mind that reheating will soften the onion and Cotija and wilt the cilantro.
- Freezing isn’t recommended. We don’t recommend freezing this salad.
More Southwestern-Style Recipes
Tender steak bites tossed with roasted Hatch chiles, garlic butter, lime, and cilantro.
Juicy roasted chicken thighs seasoned with Southwestern spices, fresh lime, and cilantro.
Tender chicken simmered with roasted green chiles, salsa verde, and smoky spices.
A creamy corn chowder finished with Cotija, cilantro, spices, and fresh lime.
Crispy tortilla cups filled with seasoned beef, black beans, corn, enchilada sauce, and cheese.
A bright, tangy salsa made with tomatillos, cilantro, lime, jalapeños, and garlic.
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Hatch Chile Corn Salad Recipe
This bright, flavorful corn salad combines lightly charred corn, roasted Hatch chiles, Cotija cheese, cilantro, and red onion with a simple lime dressing. Serve it as a side dish or add it to tacos, burritos, or rice bowls.
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Equipment
Ingredients
For the salad
- 1 tablespoon avocado oil
- 3 ½ cups frozen corn thawed and patted very dry (Note 1)
- ½ cup chopped roasted Hatch chiles about 3 medium, peeled and seeded (Note 2)
- ⅓ cup red onion finely diced
- ⅓ cup Cotija cheese crumbled
- ¼ cup fresh cilantro chopped
For the lime dressing
- 2 tablespoons fresh lime juice plus more to taste
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon honey
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ½ teaspoon Morton kosher salt plus more to taste
- ¼ teaspoon black pepper
Instructions
- Heat a large cast-iron or heavy skillet over medium-high heat. Add the 1 tablespoon avocado oil, followed by the thawed and thoroughly dried 3 ½ cups frozen corn. Spread the corn into an even layer. Cook for 6–8 minutes, stirring only occasionally, until it is heated through and browned in spots.
- Stir in the ½ cup chopped roasted Hatch chiles and cook for about 1 minute, just until heated through. Remove the skillet from the heat and let the mixture cool for at least 5 minutes.
- Meanwhile, whisk the 2 tablespoons fresh lime juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon honey, ½ teaspoon ground cumin, ¼ teaspoon garlic powder, ½ teaspoon Morton kosher salt, and ¼ teaspoon black pepper in a small bowl.
- Transfer the corn and Hatch chile mixture to a large bowl. Add the ⅓ cup red onion, ⅓ cup Cotija cheese, and ¼ cup fresh cilantro. Pour the dressing over the salad and gently toss until evenly combined.
- Taste and add another squeeze of lime or a little more salt if needed. Serve slightly warm, at room temperature, or chilled.
Notes
- We tested this recipe twice with thawed frozen corn, making it our first choice for convenience and dependable results. Pat it thoroughly dry so it chars rather than steams. You can substitute an equal amount of fresh corn kernels cut from about 5 large ears.
- Hatch chiles: The heat level varies considerably. Medium Hatch chiles made our salad noticeably spicy. Choose mild chiles for a less spicy salad that still delivers plenty of flavor.
- Roasting the chiles: Roast, steam, peel, and seed the Hatch chiles before measuring. Avoid rinsing peeled chiles under water because this can wash away some of their flavor.
- This salad is delicious slightly warm, at room temperature, or chilled. For the most pronounced flavor, we prefer it at room temperature or slightly warm.
Nutrition
Calories: 170kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 295mg | Potassium: 338mg | Fiber: 3g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 1mg
Servings: 6 servings
Calories: 170kcal
