Charred Corn and Hatch Green Chile Salad

Olive oil as needed
8 ears corn, shucked
2 cups Hatch Chile Verde
8 oz. cherry tomatoes
2 oz. cotija cheese, crumbled
1 handful cilantro, stemmed and coarsely chopped
juice of 2 limes
3 Tbsp. white wine vinegar
salt and pepper to taste

Heat grill to medium high and lightly oil the grates
Rub 7 ears of corn with oil and set them on the grill
Grill, turning often until nicely charred. Remove from heat and cool
While the corn is cooking, lightly oil the tomatoes and place on the grill
Cook until charred and starting to soften, about 6 minutes. Remove from heat
Slice the kernels from all the corn, including the uncooked cob and add to a large mixing bowl
Add green chile, cheese and cilantro and toss together
Add lime juice and vinegar and stir to combine
Taste and add salt and pepper if needed

Click here for Hatch Chile Verde