Charred and Raw Corn with Chile and Cheese

Name: Charred and Raw Corn with Chile and Cheese
Yield: Makes 4 servings
Ingredients: 4 ears of corn, husked; 1 large shallot, thinly sliced into rings; 1/2 red chile (such as Holland or Fresno), with seeds, thinly sliced into rings; 1/4 cup fresh lime juice; Kosher salt; Freshly ground black pepper; 2 ounces fresh Cotija cheese or queso fresco, crumbled; 1/4 cup cilantro leaves with tender stems

Alison RomanMakes 4 servingsSource

corn shallot chile side lunch dinner vegetarian nut free gluten free 30 minutes or less grilling summer epicurious

Charred and Raw Corn with Chile and Cheese

Ingredients

4 ears of corn, husked

1 large shallot, thinly sliced into rings

1/2 red chile (such as Holland or Fresno), with seeds, thinly sliced into rings

1/4 cup fresh lime juice

Kosher salt

Freshly ground black pepper

2 ounces fresh Cotija cheese or queso fresco, crumbled

1/4 cup cilantro leaves with tender stems

Method

Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.

Brush remaining 3 ears of corn with 2 tablespoons oil and grill, turning occasionally, until very tender and charred in spots, 10-12 minutes. Let cool.

Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 tablespoons oil. Toss to combine; season with salt and pepper.