Fire Roasted Corn & Hatch Chile Summer Salad

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 cups Queso fresco

• 2 Avocados, chopped

• 5 Tbsp. Fresh lemon juice

Directions

1. Preheat grill to high heat with the lid closed.

2. Place hatch chiles and corn directly on the grill — no oil — to char the outsides.

3. In a cast iron pan, combine cherry tomatoes, diced red onion, olive oil, and salt. Roast on the grill alongside the corn and chiles until tomatoes blister and release their juices.

4. Once chiles are charred on all sides, transfer them to a sealed container to steam. When cool enough to handle, peel off the blackened skin, remove stems and seeds, and dice into bite-sized cubes.

5. Grill the corn until bright yellow with light charring. Let cool, then slice kernels off the cob.

6. To assemble, use a clear glass or trifle-style dish to layer:

- Bottom: roasted tomato and red onion mixture

- Second: diced avocado tossed in lemon juice

- Third: roasted corn drizzled with honey and a pinch of salt

- Fourth: diced hatch chiles

- Fifth: crumbled queso fresco

- Top: Southern Recipe Small Batch Hatch Chile Pork Rinds for a bold, crunchy finish

7. Serve immediately and enjoy this fresh, colorful summer salad!