Hatch Chile Blueberry Corn Salad Recipe | PBS Food

Hatch Chile Blueberry Corn Salad

Corn Blueberry Hatch Chile Salad recipe

This Hatch Chile Blueberry Corn Salad is a simple summer snack. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: 4-6 servings


  • 1 fresh hatch chile 
  • 3 tablespoons olive oil 
  • Juice from 2 limes 
  • Salt 
  • 1 1/2 cups fresh blueberries
  • 3 ears of corn, husks removed and kernels cut off the cob
  • 1/4 red onion, peeled and diced


  1. Place a hatch chile on the grates of your gas burner. Turn the flame to medium-high heat and rotate every 30 seconds or so until the entire chile is evenly charred. Immediately transfer it to a plastic sandwich bag and seal it up and allow to stand for about 5 minutes. This will steam the outer skin. Open up the plastic bag and transfer the chile to a cutting board. With the back of your knife, rub the charred skin off of the chile. Dice the chile, discarding the stems and seeds and set aside. 
  2. In a medium bowl, add the olive oil and lime juice and a few pinches of salt; whisk together until combined. Add the blueberries, corn kernels, red onion and reserved diced chile. Toss until everything is evenly coated in the dressing. Give it a taste and adjust the salt to taste (I added a few pinches more). Serve with chips or eat solo with a fork.
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