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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.
Whip this dish up in 10 minutes without much effort, and it keeps well in the fridge. This is perfect as a side, a salad, or even a light lunch.
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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