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Corn, Tomatoes, and Hatch Chiles

Andria
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Let’s make the most of the little bit of summer we have – recipe-wise. Corn is sweet, tomatoes are full of flavor, and hatch chiles are in the stores. Does anything make more sense than Corn, Tomatoes, and Hatch Chiles?

We have added the veggies’ fellow summer staples, mint and basil. Lime adds some tanginess, and cotija cheese – just a little crumble – lends a salty counterpoint to the tangy lime and sweet corn. You can whip this up in 10 minutes without even trying, and it keeps well in the fridge. No stove, no oven, no fuss. This is perfect as a side, a salad, or even a light lunch. 

Does anything make more sense?

Corn, Tomatoes, and Hatch Chiles

This is a perfect late-summer recipe: Corn is sweet, tomatoes are full of flavor, and hatch chiles are in the stores.

Corn, Tomatoes, and Hatch Chiles

4 ears corn, cut from the cob
1 cup quartered small tomatoes
1 hatch chile, seeded and diced
¼ cup chopped fresh mint
¼ cup chopped fresh basil
Juice of 1 lime
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup crumbled cotija cheese

Place the corn, tomatoes, and chiles in a medium bowl. Stir in the mint and basil, squeeze the lime over it all, and drizzle in the olive oil. Add the salt and pepper and stir. Top with cotija cheese. Serve immediately or refrigerate for a couple of hours before serving.

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