Ingredients
Ingredient group
4 ears of corn, husks and silks removed
4 Hatch peppers
4 tablespoons unsalted butter
1 bunch scallions, white and light green parts diced
1 garlic clove, minced
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Juice of 1 lime
1 tablespoon fresh mint, cut into chiffonade
2 tablespoons freshly grated Pecorino Romano cheese
Directions
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Preheat an outdoor grill to medium-high heat, about 450–500°F. Grill the corn and Hatch peppers, turning occasionally, until lightly charred on all sides, about 10 minutes. Transfer the corn to a plate. Immediately place the peppers in a large resealable bag and allow them to steam and cool.
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Once the corn is cool enough to handle, cut the kernels from the cobs and transfer to a large bowl. Peel the charred skins from the Hatch peppers and discard the skins, stems, and seeds. Dice the peppers and add them to the corn.
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Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions and garlic and cook until softened and fragrant, about 2 minutes.
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Add the edamame and grape tomatoes and cook until heated through, about 3 minutes. Season with the cumin, paprika, salt, and black pepper. Remove from the heat.
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Add the edamame mixture to the bowl with the corn and Hatch peppers. Add the lime juice, mint, and Pecorino Romano. Gently toss to combine and serve warm.