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Hatch Chile Corn

Ashley Steele

"Quick, easy, and delicious. Great way to enjoy grilled corn and fresh green chiles."
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35 m servings 127 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Cook corn and chile pepper on the preheated grill until corn is slightly charred and chile pepper is blistered, about 20 minutes.
  3. Place chile pepper in a resealable plastic bag. Let steam until softened, about 5 minutes. Peel skin off chile pepper and chop.
  4. Cut corn kernels off the cob into a large bowl. Stir in chopped chile pepper, goat cheese, lime juice, salt, and black pepper.


  • Cook's Note:
  • Substitute another type of green chile pepper for the Hatch if desired.

Nutrition Facts

Per Serving: 127 calories; 4.5 g fat; 19.2 g carbohydrates; 5.8 g protein; 9 mg cholesterol; 114 mg sodium. Full nutrition

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We loved this! The corn had fabulous flavor from the grill and I loved the addition of the chile pepper. I used feta instead of goat cheese because my husband is not a fan. Great summer grill...

Perfect as written and 5 stars all the way!