Corn, Tomatoes, and Hatch Chiles
Ingredients:
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
Recipe directions:
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.