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Ingredients
- 4 ears fresh corn, shucked
- 1 Hatch chile pepper
- 1/3 cup crumbled goat cheese
- 1 tablespoon lime juice
- salt and ground black pepper to taste
Method
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Cook corn and chile pepper on the preheated grill until corn is slightly charred and chile pepper is blistered, about 20 minutes.
- Place chile pepper in a resealable plastic bag. Let steam until softened, about 5 minutes. Peel skin off chile pepper and chop.
- Cut corn kernels off the cob into a large bowl. Stir in chopped chile pepper, goat cheese, lime juice, salt, and black pepper.
