Ingredients:
1 bag Southern Recipe Small Batch Hatch Chile Pork Rinds
3 cups cherry tomatoes
1 1⁄2 cups red onion, chopped
1 Tbsp. olive oil
1⁄4 tsp. kosher salt
6-8 hatch chiles
4 Ears corn
2 Tbsp. honey
1⁄4 tsp. kosher salt
1 1⁄2 cup queso
2 avocado, chopped
5 Tbsp. fresh lemon juice
Directions:
Turn the grill to high and shut the lid to preheat for roasting. Once hot, place the hatch chiles and corn on the grill. The vegetables should be dry with no oil - the goal is to char the outside skin.
Place the cherry tomatoes into a cast iron pan with the diced red onion, olive oil, and salt to roast on the grill while we cook the corn and chiles. We want them to take on some color and release their juices.
For the chiles, let them sit on each side for a few minutes until completely black, then place them into a sealed container to steam until cool enough to handle. Once steamed, the roasted chiles will be soft, and the dark burnt skin will be easily removed along with the stem and seeds. Now that we are down to the meat of the chile cut it into strips and then into bite-sized cubes.
For the corn, we want to char and roast but not completely blacken like the chiles. The corn kernels with get bright yellow with some dark spots and will begin to pop on the cobb when ready. Transfer the grilled corn to a plate to cool before removing the kernels from the cobb with a knife.
To assemble the salad, use a glass or transparent vessel so we can show off all the colorful summer goodies in layers. First, add the roasted tomatoes, red onion & olive oil mixture. Secondly, we add the diced avocados with a squeeze of fresh lemon juice to keep the green color. The third layer is the roasted corn kernels with a drizzle of honey and a pinch of salt to bring out the sweet corn. The fourth step is to add the roasted hatch chiles. The fifth layer is the crumbled Mexican cheese with the final layer of Southern Recipe Small Batch Hatch Chile pork rinds for a crunchy big flavor finish.