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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.<\/p>\n
<\/g><\/svg><\/span> Jump to Recipe<\/a><\/p>\n<\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/figure>\nWhen 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\u2019s tried many versions over the years. He described this one as \u201cbursting with flavor\u201d and said it elevates anything you add it to, which is exactly what we discovered as we continued finding new ways to serve it.<\/p>\nThis 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.<\/p>\nWe first served it alongside our Hatch chile steak bites<\/a> and cilantro lime rice. Since then, we\u2019ve added it to tacos<\/a> 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.<\/p>\n\n\n\n\n<\/p>\nWhy You\u2019ll Love This Recipe<\/h2>\n<\/p>\n<\/span><\/div>\n\n\n<\/svg><\/span>It\u2019s bursting with flavor.<\/strong> Roasted Hatch chiles, Cotija, cilantro, red onion, and lime turn an everyday bowl of corn into something memorable.<\/span><\/li>\n<\/svg><\/span>The Hatch chiles remain the star.<\/strong> This isn\u2019t another creamy street corn salad. The light dressing lets the distinctive corn and chile flavor come through.<\/span><\/li>\n<\/svg><\/span>You control the heat.<\/strong> Mild Hatch chiles give you plenty of flavor with less heat, while medium chiles make the salad noticeably spicy.<\/span><\/li>\n<\/svg><\/span>It\u2019s remarkably versatile.<\/strong> Serve it as a side dish, spoon it over tacos, add it to burritos, or mix it with rice.<\/span><\/li>\n<\/svg><\/span>Frozen corn keeps it convenient.<\/strong> You can make this salad without cutting kernels from several ears of corn, and it still develops plenty of flavor in the skillet. Plus, using frozen corn makes this recipe accessible any time of year.<\/span><\/li>\n<\/svg><\/span>It tastes good at any temperature.<\/strong> Although Preston slightly preferred it at room temperature or still a little warm, we enjoyed it warm, chilled, and everywhere in between.<\/span><\/li>\n<\/svg><\/span>The leftovers hold up well.<\/strong> After several days in the refrigerator, ours still tasted great.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nIngredients at a Glance<\/h2>\nSalad<\/h3>\n<\/figure>\n\nFrozen Corn.<\/strong> 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.<\/li>\nAvocado Oil.<\/strong> Its high smoke point makes it ideal for charring the corn over medium-high heat. Another neutral, high-heat oil will also work.<\/li>\nRoasted Hatch Chiles.<\/strong> 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\u2019ll need about three medium chiles to yield \u00bd cup after roasting, peeling, seeding, and chopping. If you\u2019re starting with fresh peppers, this step-by-step guide explains how to roast Hatch chiles at home<\/a>.<\/li>\nRed Onion.<\/strong> Finely dice it so its distributed evenly without overwhelming the corn and chiles. You can substitute finely chopped shallot.<\/li>\nCotija Cheese.<\/strong> Cotija cheese is a dry, crumbly Mexican cheese that\u2019s similar to feta cheese. It adds a salty, savory contrast. Feta is the closest substitute, while queso fresco offers a milder, less salty option.<\/li>\nFresh Cilantro.<\/strong> Cilantro adds freshness and complements the lime and roasted chiles. If you don\u2019t care for cilantro, you can omit it or substitute a smaller amount of fresh parsley.<\/li>\n<\/ul>\nDressing<\/h3>\n<\/figure>\n\nFresh Lime Juice.<\/strong> Freshly squeezed juice gives the dressing its tangy flavor. Keep an extra lime handy in case you want another squeeze before serving.<\/li>\nExtra-Virgin Olive Oil.<\/strong> A small amount rounds out the lime dressing without making the salad heavy.<\/li>\nHoney.<\/strong> 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.<\/li>\nGround Cumin.<\/strong> Cumin adds earthy flavor and reinforces the salad\u2019s Southwestern flavor.<\/li>\nGarlic Powder.<\/strong> Garlic powder blends smoothly into the dressing and provides flavor without the sharpness of raw garlic.<\/li>\nMorton Kosher Salt and Black Pepper.<\/strong> 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.<\/li>\n<\/ul>\nHow to Make It (Photo Tutorial)<\/h2>\n\n\nHeat the avocado oil in a large skillet over medium-high heat. Add the corn and cook for 6\u20138 minutes, stirring only occasionally, until tender and browned in spots.<\/figcaption><\/figure>\n<\/div>\n\nStir the roasted Hatch chiles into the browned corn and cook for about 1 minute. Remove the skillet from the heat and let the mixture cool for at least 5 minutes.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nWhisk the lime juice, olive oil, honey, cumin, garlic powder, salt, and black pepper together until combined.<\/figcaption><\/figure>\n<\/div>\n\nTransfer the corn mixture to a large bowl. Add the red onion, Cotija, and cilantro, pour the dressing over the top, and gently toss to combine.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n\nTips for Success<\/h2>\n\nGive the corn room to brown.<\/strong> Use a large skillet so the corn can spread into an even layer. If your skillet is small, cook it in two batches.<\/li>\nDon\u2019t stir constantly.<\/strong> Let the corn sit undisturbed for a minute or two between stirs so the kernels develop flavorful browned spots.<\/li>\nLet the mixture cool briefly.<\/strong> 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.<\/li>\nSeason after adding the Cotija.<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nWays to Serve It<\/h2>\n\nAlongside Hatch chile steak bites.<\/strong> We first served the salad with our Hatch chile steak bites<\/a> and cilantro lime rice. The corn salad balances the steak beautifully.<\/li>\nWith grilled meats.<\/strong> Serve it as a fresh Southwestern side dish with grilled chicken<\/a>, steak<\/a>, burgers<\/a>, or pork tenderloin.<\/li>\nInside tacos or burritos.<\/strong> Spoon it into tacos<\/a> 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.<\/li>\nAs a cookout side dish.<\/strong> Serve it in place of a heavier corn casserole or creamy corn salad at summer barbecues, potlucks, and casual gatherings.<\/li>\nStraight from the bowl.<\/strong> It has enough flavor and texture to stand on its own as a simple side dish.<\/li>\n<\/ul>\n<\/figure>\nStorage and Reheating<\/h2>\n\nRefrigerate promptly.<\/strong> Transfer the salad to a shallow, airtight container and refrigerate it within 2 hours of serving.<\/li>\nUse within 4 days.<\/strong> Store the salad in the refrigerator for 3 to 4 days. Ours still had excellent flavor and texture on the third day.<\/li>\nServe cold or at room temperature.<\/strong> Reheating isn\u2019t 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.<\/li>\nReheat only if desired.<\/strong> 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.<\/li>\nFreezing isn\u2019t recommended.<\/strong> We don\u2019t recommend freezing this salad. <\/li>\n<\/ul>\nMore Southwestern-Style Recipes<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>9 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time:<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nFor the salad<\/h4>\n\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n3 \u00bd<\/span> cups<\/span> frozen corn<\/span> thawed and patted very dry (Note 1)<\/span><\/li>\n\u00bd<\/span> cup<\/span> chopped roasted Hatch chiles<\/span> about 3 medium, peeled and seeded (Note 2)<\/span><\/li>\n\u2153<\/span> cup<\/span> red onion<\/span> finely diced <\/span><\/li>\n\u2153<\/span> cup<\/span> Cotija cheese<\/span> crumbled <\/span><\/li>\n\u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the lime dressing<\/h4>\n\n2<\/span> tablespoons<\/span> fresh lime juice<\/span> plus more to taste<\/span><\/li>\n1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> teaspoon<\/span> honey<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>\n\u00bc<\/span> teaspoon<\/span> garlic powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> Morton kosher salt<\/span> plus more to taste<\/span><\/li>\n\u00bc<\/span>
<\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/figure>\nWhen 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\u2019s tried many versions over the years. He described this one as \u201cbursting with flavor\u201d and said it elevates anything you add it to, which is exactly what we discovered as we continued finding new ways to serve it.<\/p>\nThis 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.<\/p>\nWe first served it alongside our Hatch chile steak bites<\/a> and cilantro lime rice. Since then, we\u2019ve added it to tacos<\/a> 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.<\/p>\n\n\n\n\n<\/p>\nWhy You\u2019ll Love This Recipe<\/h2>\n<\/p>\n<\/span><\/div>\n\n\n<\/svg><\/span>It\u2019s bursting with flavor.<\/strong> Roasted Hatch chiles, Cotija, cilantro, red onion, and lime turn an everyday bowl of corn into something memorable.<\/span><\/li>\n<\/svg><\/span>The Hatch chiles remain the star.<\/strong> This isn\u2019t another creamy street corn salad. The light dressing lets the distinctive corn and chile flavor come through.<\/span><\/li>\n<\/svg><\/span>You control the heat.<\/strong> Mild Hatch chiles give you plenty of flavor with less heat, while medium chiles make the salad noticeably spicy.<\/span><\/li>\n<\/svg><\/span>It\u2019s remarkably versatile.<\/strong> Serve it as a side dish, spoon it over tacos, add it to burritos, or mix it with rice.<\/span><\/li>\n<\/svg><\/span>Frozen corn keeps it convenient.<\/strong> You can make this salad without cutting kernels from several ears of corn, and it still develops plenty of flavor in the skillet. Plus, using frozen corn makes this recipe accessible any time of year.<\/span><\/li>\n<\/svg><\/span>It tastes good at any temperature.<\/strong> Although Preston slightly preferred it at room temperature or still a little warm, we enjoyed it warm, chilled, and everywhere in between.<\/span><\/li>\n<\/svg><\/span>The leftovers hold up well.<\/strong> After several days in the refrigerator, ours still tasted great.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nIngredients at a Glance<\/h2>\nSalad<\/h3>\n<\/figure>\n\nFrozen Corn.<\/strong> 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.<\/li>\nAvocado Oil.<\/strong> Its high smoke point makes it ideal for charring the corn over medium-high heat. Another neutral, high-heat oil will also work.<\/li>\nRoasted Hatch Chiles.<\/strong> 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\u2019ll need about three medium chiles to yield \u00bd cup after roasting, peeling, seeding, and chopping. If you\u2019re starting with fresh peppers, this step-by-step guide explains how to roast Hatch chiles at home<\/a>.<\/li>\nRed Onion.<\/strong> Finely dice it so its distributed evenly without overwhelming the corn and chiles. You can substitute finely chopped shallot.<\/li>\nCotija Cheese.<\/strong> Cotija cheese is a dry, crumbly Mexican cheese that\u2019s similar to feta cheese. It adds a salty, savory contrast. Feta is the closest substitute, while queso fresco offers a milder, less salty option.<\/li>\nFresh Cilantro.<\/strong> Cilantro adds freshness and complements the lime and roasted chiles. If you don\u2019t care for cilantro, you can omit it or substitute a smaller amount of fresh parsley.<\/li>\n<\/ul>\nDressing<\/h3>\n<\/figure>\n\nFresh Lime Juice.<\/strong> Freshly squeezed juice gives the dressing its tangy flavor. Keep an extra lime handy in case you want another squeeze before serving.<\/li>\nExtra-Virgin Olive Oil.<\/strong> A small amount rounds out the lime dressing without making the salad heavy.<\/li>\nHoney.<\/strong> 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.<\/li>\nGround Cumin.<\/strong> Cumin adds earthy flavor and reinforces the salad\u2019s Southwestern flavor.<\/li>\nGarlic Powder.<\/strong> Garlic powder blends smoothly into the dressing and provides flavor without the sharpness of raw garlic.<\/li>\nMorton Kosher Salt and Black Pepper.<\/strong> 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.<\/li>\n<\/ul>\nHow to Make It (Photo Tutorial)<\/h2>\n\n\nHeat the avocado oil in a large skillet over medium-high heat. Add the corn and cook for 6\u20138 minutes, stirring only occasionally, until tender and browned in spots.<\/figcaption><\/figure>\n<\/div>\n\nStir the roasted Hatch chiles into the browned corn and cook for about 1 minute. Remove the skillet from the heat and let the mixture cool for at least 5 minutes.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nWhisk the lime juice, olive oil, honey, cumin, garlic powder, salt, and black pepper together until combined.<\/figcaption><\/figure>\n<\/div>\n\nTransfer the corn mixture to a large bowl. Add the red onion, Cotija, and cilantro, pour the dressing over the top, and gently toss to combine.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n\nTips for Success<\/h2>\n\nGive the corn room to brown.<\/strong> Use a large skillet so the corn can spread into an even layer. If your skillet is small, cook it in two batches.<\/li>\nDon\u2019t stir constantly.<\/strong> Let the corn sit undisturbed for a minute or two between stirs so the kernels develop flavorful browned spots.<\/li>\nLet the mixture cool briefly.<\/strong> 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.<\/li>\nSeason after adding the Cotija.<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nWays to Serve It<\/h2>\n\nAlongside Hatch chile steak bites.<\/strong> We first served the salad with our Hatch chile steak bites<\/a> and cilantro lime rice. The corn salad balances the steak beautifully.<\/li>\nWith grilled meats.<\/strong> Serve it as a fresh Southwestern side dish with grilled chicken<\/a>, steak<\/a>, burgers<\/a>, or pork tenderloin.<\/li>\nInside tacos or burritos.<\/strong> Spoon it into tacos<\/a> 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.<\/li>\nAs a cookout side dish.<\/strong> Serve it in place of a heavier corn casserole or creamy corn salad at summer barbecues, potlucks, and casual gatherings.<\/li>\nStraight from the bowl.<\/strong> It has enough flavor and texture to stand on its own as a simple side dish.<\/li>\n<\/ul>\n<\/figure>\nStorage and Reheating<\/h2>\n\nRefrigerate promptly.<\/strong> Transfer the salad to a shallow, airtight container and refrigerate it within 2 hours of serving.<\/li>\nUse within 4 days.<\/strong> Store the salad in the refrigerator for 3 to 4 days. Ours still had excellent flavor and texture on the third day.<\/li>\nServe cold or at room temperature.<\/strong> Reheating isn\u2019t 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.<\/li>\nReheat only if desired.<\/strong> 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.<\/li>\nFreezing isn\u2019t recommended.<\/strong> We don\u2019t recommend freezing this salad. <\/li>\n<\/ul>\nMore Southwestern-Style Recipes<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>9 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time:<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nFor the salad<\/h4>\n\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n3 \u00bd<\/span> cups<\/span> frozen corn<\/span> thawed and patted very dry (Note 1)<\/span><\/li>\n\u00bd<\/span> cup<\/span> chopped roasted Hatch chiles<\/span> about 3 medium, peeled and seeded (Note 2)<\/span><\/li>\n\u2153<\/span> cup<\/span> red onion<\/span> finely diced <\/span><\/li>\n\u2153<\/span> cup<\/span> Cotija cheese<\/span> crumbled <\/span><\/li>\n\u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the lime dressing<\/h4>\n\n2<\/span> tablespoons<\/span> fresh lime juice<\/span> plus more to taste<\/span><\/li>\n1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> teaspoon<\/span> honey<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>\n\u00bc<\/span> teaspoon<\/span> garlic powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> Morton kosher salt<\/span> plus more to taste<\/span><\/li>\n\u00bc<\/span>
<\/p>\n<\/figure>\nWhen 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\u2019s tried many versions over the years. He described this one as \u201cbursting with flavor\u201d and said it elevates anything you add it to, which is exactly what we discovered as we continued finding new ways to serve it.<\/p>\nThis 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.<\/p>\nWe first served it alongside our Hatch chile steak bites<\/a> and cilantro lime rice. Since then, we\u2019ve added it to tacos<\/a> 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.<\/p>\n\n\n\n\n<\/p>\nWhy You\u2019ll Love This Recipe<\/h2>\n<\/p>\n<\/span><\/div>\n\n\n<\/svg><\/span>It\u2019s bursting with flavor.<\/strong> Roasted Hatch chiles, Cotija, cilantro, red onion, and lime turn an everyday bowl of corn into something memorable.<\/span><\/li>\n<\/svg><\/span>The Hatch chiles remain the star.<\/strong> This isn\u2019t another creamy street corn salad. The light dressing lets the distinctive corn and chile flavor come through.<\/span><\/li>\n<\/svg><\/span>You control the heat.<\/strong> Mild Hatch chiles give you plenty of flavor with less heat, while medium chiles make the salad noticeably spicy.<\/span><\/li>\n<\/svg><\/span>It\u2019s remarkably versatile.<\/strong> Serve it as a side dish, spoon it over tacos, add it to burritos, or mix it with rice.<\/span><\/li>\n<\/svg><\/span>Frozen corn keeps it convenient.<\/strong> You can make this salad without cutting kernels from several ears of corn, and it still develops plenty of flavor in the skillet. Plus, using frozen corn makes this recipe accessible any time of year.<\/span><\/li>\n<\/svg><\/span>It tastes good at any temperature.<\/strong> Although Preston slightly preferred it at room temperature or still a little warm, we enjoyed it warm, chilled, and everywhere in between.<\/span><\/li>\n<\/svg><\/span>The leftovers hold up well.<\/strong> After several days in the refrigerator, ours still tasted great.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nIngredients at a Glance<\/h2>\nSalad<\/h3>\n<\/figure>\n\nFrozen Corn.<\/strong> 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.<\/li>\nAvocado Oil.<\/strong> Its high smoke point makes it ideal for charring the corn over medium-high heat. Another neutral, high-heat oil will also work.<\/li>\nRoasted Hatch Chiles.<\/strong> 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\u2019ll need about three medium chiles to yield \u00bd cup after roasting, peeling, seeding, and chopping. If you\u2019re starting with fresh peppers, this step-by-step guide explains how to roast Hatch chiles at home<\/a>.<\/li>\nRed Onion.<\/strong> Finely dice it so its distributed evenly without overwhelming the corn and chiles. You can substitute finely chopped shallot.<\/li>\nCotija Cheese.<\/strong> Cotija cheese is a dry, crumbly Mexican cheese that\u2019s similar to feta cheese. It adds a salty, savory contrast. Feta is the closest substitute, while queso fresco offers a milder, less salty option.<\/li>\nFresh Cilantro.<\/strong> Cilantro adds freshness and complements the lime and roasted chiles. If you don\u2019t care for cilantro, you can omit it or substitute a smaller amount of fresh parsley.<\/li>\n<\/ul>\nDressing<\/h3>\n<\/figure>\n\nFresh Lime Juice.<\/strong> Freshly squeezed juice gives the dressing its tangy flavor. Keep an extra lime handy in case you want another squeeze before serving.<\/li>\nExtra-Virgin Olive Oil.<\/strong> A small amount rounds out the lime dressing without making the salad heavy.<\/li>\nHoney.<\/strong> 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.<\/li>\nGround Cumin.<\/strong> Cumin adds earthy flavor and reinforces the salad\u2019s Southwestern flavor.<\/li>\nGarlic Powder.<\/strong> Garlic powder blends smoothly into the dressing and provides flavor without the sharpness of raw garlic.<\/li>\nMorton Kosher Salt and Black Pepper.<\/strong> 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.<\/li>\n<\/ul>\nHow to Make It (Photo Tutorial)<\/h2>\n\n\nHeat the avocado oil in a large skillet over medium-high heat. Add the corn and cook for 6\u20138 minutes, stirring only occasionally, until tender and browned in spots.<\/figcaption><\/figure>\n<\/div>\n\nStir the roasted Hatch chiles into the browned corn and cook for about 1 minute. Remove the skillet from the heat and let the mixture cool for at least 5 minutes.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nWhisk the lime juice, olive oil, honey, cumin, garlic powder, salt, and black pepper together until combined.<\/figcaption><\/figure>\n<\/div>\n\nTransfer the corn mixture to a large bowl. Add the red onion, Cotija, and cilantro, pour the dressing over the top, and gently toss to combine.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n\nTips for Success<\/h2>\n\nGive the corn room to brown.<\/strong> Use a large skillet so the corn can spread into an even layer. If your skillet is small, cook it in two batches.<\/li>\nDon\u2019t stir constantly.<\/strong> Let the corn sit undisturbed for a minute or two between stirs so the kernels develop flavorful browned spots.<\/li>\nLet the mixture cool briefly.<\/strong> 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.<\/li>\nSeason after adding the Cotija.<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nWays to Serve It<\/h2>\n\nAlongside Hatch chile steak bites.<\/strong> We first served the salad with our Hatch chile steak bites<\/a> and cilantro lime rice. The corn salad balances the steak beautifully.<\/li>\nWith grilled meats.<\/strong> Serve it as a fresh Southwestern side dish with grilled chicken<\/a>, steak<\/a>, burgers<\/a>, or pork tenderloin.<\/li>\nInside tacos or burritos.<\/strong> Spoon it into tacos<\/a> 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.<\/li>\nAs a cookout side dish.<\/strong> Serve it in place of a heavier corn casserole or creamy corn salad at summer barbecues, potlucks, and casual gatherings.<\/li>\nStraight from the bowl.<\/strong> It has enough flavor and texture to stand on its own as a simple side dish.<\/li>\n<\/ul>\n<\/figure>\nStorage and Reheating<\/h2>\n\nRefrigerate promptly.<\/strong> Transfer the salad to a shallow, airtight container and refrigerate it within 2 hours of serving.<\/li>\nUse within 4 days.<\/strong> Store the salad in the refrigerator for 3 to 4 days. Ours still had excellent flavor and texture on the third day.<\/li>\nServe cold or at room temperature.<\/strong> Reheating isn\u2019t 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.<\/li>\nReheat only if desired.<\/strong> 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.<\/li>\nFreezing isn\u2019t recommended.<\/strong> We don\u2019t recommend freezing this salad. <\/li>\n<\/ul>\nMore Southwestern-Style Recipes<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>9 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time:<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nFor the salad<\/h4>\n\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n3 \u00bd<\/span> cups<\/span> frozen corn<\/span> thawed and patted very dry (Note 1)<\/span><\/li>\n\u00bd<\/span> cup<\/span> chopped roasted Hatch chiles<\/span> about 3 medium, peeled and seeded (Note 2)<\/span><\/li>\n\u2153<\/span> cup<\/span> red onion<\/span> finely diced <\/span><\/li>\n\u2153<\/span> cup<\/span> Cotija cheese<\/span> crumbled <\/span><\/li>\n\u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the lime dressing<\/h4>\n\n2<\/span> tablespoons<\/span> fresh lime juice<\/span> plus more to taste<\/span><\/li>\n1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> teaspoon<\/span> honey<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>\n\u00bc<\/span> teaspoon<\/span> garlic powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> Morton kosher salt<\/span> plus more to taste<\/span><\/li>\n\u00bc<\/span>
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\u2019s tried many versions over the years. He described this one as \u201cbursting with flavor\u201d and said it elevates anything you add it to, which is exactly what we discovered as we continued finding new ways to serve it.<\/p>\n
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.<\/p>\n
We first served it alongside our Hatch chile steak bites<\/a> and cilantro lime rice. Since then, we\u2019ve added it to tacos<\/a> 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.<\/p>\n\n\n\n\n<\/p>\nWhy You\u2019ll Love This Recipe<\/h2>\n<\/p>\n<\/span><\/div>\n\n\n<\/svg><\/span>It\u2019s bursting with flavor.<\/strong> Roasted Hatch chiles, Cotija, cilantro, red onion, and lime turn an everyday bowl of corn into something memorable.<\/span><\/li>\n<\/svg><\/span>The Hatch chiles remain the star.<\/strong> This isn\u2019t another creamy street corn salad. The light dressing lets the distinctive corn and chile flavor come through.<\/span><\/li>\n<\/svg><\/span>You control the heat.<\/strong> Mild Hatch chiles give you plenty of flavor with less heat, while medium chiles make the salad noticeably spicy.<\/span><\/li>\n<\/svg><\/span>It\u2019s remarkably versatile.<\/strong> Serve it as a side dish, spoon it over tacos, add it to burritos, or mix it with rice.<\/span><\/li>\n<\/svg><\/span>Frozen corn keeps it convenient.<\/strong> You can make this salad without cutting kernels from several ears of corn, and it still develops plenty of flavor in the skillet. Plus, using frozen corn makes this recipe accessible any time of year.<\/span><\/li>\n<\/svg><\/span>It tastes good at any temperature.<\/strong> Although Preston slightly preferred it at room temperature or still a little warm, we enjoyed it warm, chilled, and everywhere in between.<\/span><\/li>\n<\/svg><\/span>The leftovers hold up well.<\/strong> After several days in the refrigerator, ours still tasted great.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nIngredients at a Glance<\/h2>\nSalad<\/h3>\n<\/figure>\n\nFrozen Corn.<\/strong> 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.<\/li>\nAvocado Oil.<\/strong> Its high smoke point makes it ideal for charring the corn over medium-high heat. Another neutral, high-heat oil will also work.<\/li>\nRoasted Hatch Chiles.<\/strong> 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\u2019ll need about three medium chiles to yield \u00bd cup after roasting, peeling, seeding, and chopping. If you\u2019re starting with fresh peppers, this step-by-step guide explains how to roast Hatch chiles at home<\/a>.<\/li>\nRed Onion.<\/strong> Finely dice it so its distributed evenly without overwhelming the corn and chiles. You can substitute finely chopped shallot.<\/li>\nCotija Cheese.<\/strong> Cotija cheese is a dry, crumbly Mexican cheese that\u2019s similar to feta cheese. It adds a salty, savory contrast. Feta is the closest substitute, while queso fresco offers a milder, less salty option.<\/li>\nFresh Cilantro.<\/strong> Cilantro adds freshness and complements the lime and roasted chiles. If you don\u2019t care for cilantro, you can omit it or substitute a smaller amount of fresh parsley.<\/li>\n<\/ul>\nDressing<\/h3>\n<\/figure>\n\nFresh Lime Juice.<\/strong> Freshly squeezed juice gives the dressing its tangy flavor. Keep an extra lime handy in case you want another squeeze before serving.<\/li>\nExtra-Virgin Olive Oil.<\/strong> A small amount rounds out the lime dressing without making the salad heavy.<\/li>\nHoney.<\/strong> 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.<\/li>\nGround Cumin.<\/strong> Cumin adds earthy flavor and reinforces the salad\u2019s Southwestern flavor.<\/li>\nGarlic Powder.<\/strong> Garlic powder blends smoothly into the dressing and provides flavor without the sharpness of raw garlic.<\/li>\nMorton Kosher Salt and Black Pepper.<\/strong> 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.<\/li>\n<\/ul>\nHow to Make It (Photo Tutorial)<\/h2>\n\n\nHeat the avocado oil in a large skillet over medium-high heat. Add the corn and cook for 6\u20138 minutes, stirring only occasionally, until tender and browned in spots.<\/figcaption><\/figure>\n<\/div>\n\nStir the roasted Hatch chiles into the browned corn and cook for about 1 minute. Remove the skillet from the heat and let the mixture cool for at least 5 minutes.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nWhisk the lime juice, olive oil, honey, cumin, garlic powder, salt, and black pepper together until combined.<\/figcaption><\/figure>\n<\/div>\n\nTransfer the corn mixture to a large bowl. Add the red onion, Cotija, and cilantro, pour the dressing over the top, and gently toss to combine.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n\nTips for Success<\/h2>\n\nGive the corn room to brown.<\/strong> Use a large skillet so the corn can spread into an even layer. If your skillet is small, cook it in two batches.<\/li>\nDon\u2019t stir constantly.<\/strong> Let the corn sit undisturbed for a minute or two between stirs so the kernels develop flavorful browned spots.<\/li>\nLet the mixture cool briefly.<\/strong> 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.<\/li>\nSeason after adding the Cotija.<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nWays to Serve It<\/h2>\n\nAlongside Hatch chile steak bites.<\/strong> We first served the salad with our Hatch chile steak bites<\/a> and cilantro lime rice. The corn salad balances the steak beautifully.<\/li>\nWith grilled meats.<\/strong> Serve it as a fresh Southwestern side dish with grilled chicken<\/a>, steak<\/a>, burgers<\/a>, or pork tenderloin.<\/li>\nInside tacos or burritos.<\/strong> Spoon it into tacos<\/a> 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.<\/li>\nAs a cookout side dish.<\/strong> Serve it in place of a heavier corn casserole or creamy corn salad at summer barbecues, potlucks, and casual gatherings.<\/li>\nStraight from the bowl.<\/strong> It has enough flavor and texture to stand on its own as a simple side dish.<\/li>\n<\/ul>\n<\/figure>\nStorage and Reheating<\/h2>\n\nRefrigerate promptly.<\/strong> Transfer the salad to a shallow, airtight container and refrigerate it within 2 hours of serving.<\/li>\nUse within 4 days.<\/strong> Store the salad in the refrigerator for 3 to 4 days. Ours still had excellent flavor and texture on the third day.<\/li>\nServe cold or at room temperature.<\/strong> Reheating isn\u2019t 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.<\/li>\nReheat only if desired.<\/strong> 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.<\/li>\nFreezing isn\u2019t recommended.<\/strong> We don\u2019t recommend freezing this salad. <\/li>\n<\/ul>\nMore Southwestern-Style Recipes<\/h2>\n<\/p>\n\nTried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>9 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time:<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nFor the salad<\/h4>\n\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n3 \u00bd<\/span> cups<\/span> frozen corn<\/span> thawed and patted very dry (Note 1)<\/span><\/li>\n\u00bd<\/span> cup<\/span> chopped roasted Hatch chiles<\/span> about 3 medium, peeled and seeded (Note 2)<\/span><\/li>\n\u2153<\/span> cup<\/span> red onion<\/span> finely diced <\/span><\/li>\n\u2153<\/span> cup<\/span> Cotija cheese<\/span> crumbled <\/span><\/li>\n\u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the lime dressing<\/h4>\n\n2<\/span> tablespoons<\/span> fresh lime juice<\/span> plus more to taste<\/span><\/li>\n1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> teaspoon<\/span> honey<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>\n\u00bc<\/span> teaspoon<\/span> garlic powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> Morton kosher salt<\/span> plus more to taste<\/span><\/li>\n\u00bc<\/span>
<\/span><\/div>\n
Tried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n
<\/span><\/div>\n<\/figure>\n\n\n\nPrep Time:<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>9 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time:<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nFor the salad<\/h4>\n\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n3 \u00bd<\/span> cups<\/span> frozen corn<\/span> thawed and patted very dry (Note 1)<\/span><\/li>\n\u00bd<\/span> cup<\/span> chopped roasted Hatch chiles<\/span> about 3 medium, peeled and seeded (Note 2)<\/span><\/li>\n\u2153<\/span> cup<\/span> red onion<\/span> finely diced <\/span><\/li>\n\u2153<\/span> cup<\/span> Cotija cheese<\/span> crumbled <\/span><\/li>\n\u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the lime dressing<\/h4>\n\n2<\/span> tablespoons<\/span> fresh lime juice<\/span> plus more to taste<\/span><\/li>\n1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> teaspoon<\/span> honey<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>\n\u00bc<\/span> teaspoon<\/span> garlic powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> Morton kosher salt<\/span> plus more to taste<\/span><\/li>\n\u00bc<\/span>
Prep Time:<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time:<\/span>9 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time:<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nFor the salad<\/h4>\n\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n3 \u00bd<\/span> cups<\/span> frozen corn<\/span> thawed and patted very dry (Note 1)<\/span><\/li>\n\u00bd<\/span> cup<\/span> chopped roasted Hatch chiles<\/span> about 3 medium, peeled and seeded (Note 2)<\/span><\/li>\n\u2153<\/span> cup<\/span> red onion<\/span> finely diced <\/span><\/li>\n\u2153<\/span> cup<\/span> Cotija cheese<\/span> crumbled <\/span><\/li>\n\u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the lime dressing<\/h4>\n\n2<\/span> tablespoons<\/span> fresh lime juice<\/span> plus more to taste<\/span><\/li>\n1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> teaspoon<\/span> honey<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>\n\u00bc<\/span> teaspoon<\/span> garlic powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> Morton kosher salt<\/span> plus more to taste<\/span><\/li>\n\u00bc<\/span>
Cook Time:<\/span>9 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCooling Time:<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time:<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nFor the salad<\/h4>\n\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n3 \u00bd<\/span> cups<\/span> frozen corn<\/span> thawed and patted very dry (Note 1)<\/span><\/li>\n\u00bd<\/span> cup<\/span> chopped roasted Hatch chiles<\/span> about 3 medium, peeled and seeded (Note 2)<\/span><\/li>\n\u2153<\/span> cup<\/span> red onion<\/span> finely diced <\/span><\/li>\n\u2153<\/span> cup<\/span> Cotija cheese<\/span> crumbled <\/span><\/li>\n\u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the lime dressing<\/h4>\n\n2<\/span> tablespoons<\/span> fresh lime juice<\/span> plus more to taste<\/span><\/li>\n1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> teaspoon<\/span> honey<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>\n\u00bc<\/span> teaspoon<\/span> garlic powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> Morton kosher salt<\/span> plus more to taste<\/span><\/li>\n\u00bc<\/span>
Cooling Time:<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time:<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nFor the salad<\/h4>\n\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n3 \u00bd<\/span> cups<\/span> frozen corn<\/span> thawed and patted very dry (Note 1)<\/span><\/li>\n\u00bd<\/span> cup<\/span> chopped roasted Hatch chiles<\/span> about 3 medium, peeled and seeded (Note 2)<\/span><\/li>\n\u2153<\/span> cup<\/span> red onion<\/span> finely diced <\/span><\/li>\n\u2153<\/span> cup<\/span> Cotija cheese<\/span> crumbled <\/span><\/li>\n\u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the lime dressing<\/h4>\n\n2<\/span> tablespoons<\/span> fresh lime juice<\/span> plus more to taste<\/span><\/li>\n1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> teaspoon<\/span> honey<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>\n\u00bc<\/span> teaspoon<\/span> garlic powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> Morton kosher salt<\/span> plus more to taste<\/span><\/li>\n\u00bc<\/span>
Total Time:<\/span>29 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nFor the salad<\/h4>\n\n1<\/span> tablespoon<\/span> avocado oil<\/span><\/li>\n3 \u00bd<\/span> cups<\/span> frozen corn<\/span> thawed and patted very dry (Note 1)<\/span><\/li>\n\u00bd<\/span> cup<\/span> chopped roasted Hatch chiles<\/span> about 3 medium, peeled and seeded (Note 2)<\/span><\/li>\n\u2153<\/span> cup<\/span> red onion<\/span> finely diced <\/span><\/li>\n\u2153<\/span> cup<\/span> Cotija cheese<\/span> crumbled <\/span><\/li>\n\u00bc<\/span> cup<\/span> fresh cilantro<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\nFor the lime dressing<\/h4>\n\n2<\/span> tablespoons<\/span> fresh lime juice<\/span> plus more to taste<\/span><\/li>\n1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span><\/li>\n1<\/span> teaspoon<\/span> honey<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> ground cumin<\/span><\/li>\n\u00bc<\/span> teaspoon<\/span> garlic powder<\/span><\/li>\n\u00bd<\/span> teaspoon<\/span> Morton kosher salt<\/span> plus more to taste<\/span><\/li>\n\u00bc<\/span>