Charred and Raw Corn with Chile and Cheese

cheese side corn summer cilantro lime juice bon appétit vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Alison Roman

Makes 4 servings

Source

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.