Charred and Raw Corn with Chile and Cheese Recipe

Charred and Raw Corn with Chile and Cheese Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.