Monday night is usually the hubby’s night to cook. When he suggested grilled cheese with some kind of Hatch green chile relish, I thought it sounded interesting, if a little weird. Well, guess what? It was actually awesome.
The relish was easy to make, especially since the corn had already been grilled and sliced from the cob, and goat cheese was the perfect flavor complement in a grilled cheese sandwich.
The relish only got better after sitting in the fridge for a few days, which meant that it also made for a great second-night dinner, and even a third-day lunch — score! We made quesadillas (Hatch green chile queso quesadilla for the big people, and cheddar for the little one) and topped them with a dollop of sour cream and healthy portion of the relish.
This relish takes advantage of two things that are in high season right now: sweet corn and Hatch green chiles. If I can find the time, I’ll be making some and canning it for Christmas gifts this year… plus some extra to keep, of course!
Hatch Green Chile and Corn Relish
Adapted from a Blue Mesa Grill recipe
3 cups corn, grilled or roasted and cut from the cob
1 small onion, chopped
1 cup chopped Hatch green chiles (from about 8 roasted, peeled, and seeded chiles)
scant 1/4 cup olive oil
scant 1/4 cup red wine vinegar
salt and pepper to taste
Mix all ingredients well and chill for several hours to let the flavors blend.