GRILLED GREEN CHILE CORN
This recipe comes from the state of New Mexico, which is known for its unique fusion style of cooking that borrows from its neighboring Mexican, Southwestern and Tex-Mex cuisines. This recipe is a corn side dish with a bit of a spicy tone that's prepared on the grill. While grilling the chile is an extra step, it's well worth...
Provided by Vickie Parks
Categories Vegetables
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat outdoor grill for medium heat, and lightly oil the grate.
- 2. Rub butter on corn. Place corn and chile pepper on grill, turning frequently for even cooking. Let cook about 20 minutes or until corn is slightly charred in spots and the chile is blistered.
- 3. Place chile pepper small bowl, and cover with plastic wrap to steam for 5 minutes or until softened. Peel skin off the chile pepper, remove seeds, and mince or finely chop the chile pepper flesh.
- 4. Using a sharp knife, cut the kernels off the cobs into a large mixing bowl. Stir in the chopped chile pepper, lime juice, salt, pepper and garlic.
- 5. Just before serving, add the cheese and toss well until cheese is well distributed. Sprinkle the cilantro on top, and serve immediately while still hot.
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