Ingredients
4 ears fresh corn, shucked
1 Hatch chile pepper
⅓ cup crumbled goat cheese
1 tablespoon lime juice
salt and ground black pepper to taste
Directions
1
Preheat an outdoor grill for medium heat, and lightly oil the grate.
2
Cook corn and chile pepper on the preheated grill until corn is slightly charred and chile pepper is blistered, about 20 minutes.
3
Place chile pepper in a resealable plastic bag. Let steam until softened, about 5 minutes. Peel skin off chile pepper and chop.
4
Cut corn kernels off the cob into a large bowl. Stir in chopped chile pepper, goat cheese, lime juice, salt, and black pepper.
Notes
Substitute another type of green chile pepper for the Hatch if desired.