Spicy Hatch Green Chile Grilled Corn
By: Mary David
- Melt butter in large cast iron skillet.
- Sauté bell pepper until tender.
- Add corn and Hatch Chile Store Green Chile. Cook until corn is charred, stirring frequently.
- Stir in lime juice and serve.
- 1/2 T Butter
- 1/4 C chopped/diced Red Bell Pepper
- 12-15oz. Corn; frozen, drained can, or fresh shucked corn
- 2 Hatch Green Chile roasted, peeled, chile pods diced
- 2 T Lime Juice