1cupfresh cornabout 2 ears kernels removed, or frozen
½cupcotija cheesecrumbled/grated
1tbspolive oil
Hatch Chile Lime Dressing
1hatch chile
3cloves garlic
½cupcilantro
½cupolive oil
¼cuplime juice
1tbsphoney
½tspsalt
½tsppepper
Instructions
Roasting the hatch chile
Preheat the over to broil, grill, or gas mark 10.
Place the hatch chile on a sheet pan and place it as close to the heating element as possible without it touching it. Cook until the side facing the element has turned black and rotate. Continue to rotate until all sides of the pepper are blackened. Remove from the oven and turn off the oven.
Once the pepper is cool enough to handle remove the burned skin and the stem.
Pan roasting the corn
Heat your sauté on medium high heat. Add the tablespoon of olive oil and corn. Cook until the corn starts to brown on the sides stirring occasionally.
One it is fragrant, about 6-8 minutes, remove from the pan and place in a bowl.
Cooking the bacon
In the same sauté pan as you used to cook the corn, on medium high heat, add the large diced bacon and cook until crispy. This will vary in time based on the thickness of the bacon and the amount of fat in the bacon. It can take from 5-10 minutes to cook.
Making the dressing
In a food processor or blender add the lime juice, garlic, hatch chile, honey and cilantro. Pulse until all of the ingredients have mixed and start to form a paste. With the food processor or blender on slowly pour in the olive oil.
Assembling the salad
Place the wedge of lettuce on the plate and add the tomatoes, bacon, cotija cheese, avocados and roasted corn.
Drizzle the dressing over the salad. You might not use all of the dressing. It can be stored in an air tight container in the refrigerator.