Roasted Hatch & Corn Salsa
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:4 Cups
Ingredients
- 2–3 Hatch chiles, roasted, peeled, seeded, and finely diced (1/2-3/4 cup diced roasted chiles)
- 3 cups corn kernels (about 4 ears)
- ½ cup diced red onion
- 1 garlic clove, finely grated
- ⅓ cup chopped cilantro
- Zest and juice of 1–2 limes, to taste
- ½ teaspoon kosher salt, to taste
- ¼ teaspoon ground cumin
- ½ avocado, diced, optional
- 2–3 Hatch chiles, roasted, peeled, seeded, and finely diced (1/2-3/4 cup diced roasted chiles)
- 709.76ml corn kernels (about 4 ears)
- 118.29ml diced red onion
- 1 garlic clove, finely grated
- 78.86ml chopped cilantro
- Zest and juice of 1–2 limes, to taste
- 2.13g kosher salt, to taste
- 1.07g ground cumin
- 0.5 avocado, diced, optional
Savor the season with a fresh, smoky salsa that highlights the iconic Hatch chile at its peak. Sweet corn, roasted Hatch chiles, lime, and cilantro come together in a bright, vibrant mix that’s perfect over shrimp tostadas, spooned onto grilled fish, folded into tacos, or served alongside beans and warm chips.
Preparation
STEP 1
If roasting your own chiles, char over flame or under a broiler until blistered and blackened. Steam, peel, seed, and finely dice (see recipe below for details).
STEP 2
Grill corn over medium-high heat, turning occasionally, until lightly charred in spots and tender. Cool slightly, then cut kernels from the cob.
STEP 3
In a bowl, combine grilled corn, Hatch chiles, onion, garlic, and cilantro.
STEP 4
Add lime juice and zest, salt, and cumin if using. Stir gently but thoroughly so the lime coats everything evenly.
STEP 5
Let sit 10–20 minutes so the corn absorbs the Hatch flavor and everything comes into balance. Taste again and adjust salt or lime. Fold in avocado just before serving, if using.