Charred and Raw Corn with Chile and Cheese
A refreshing summer salad that combines the sweetness of fresh and grilled corn with spicy chile, sharp shallots, and salty Cotija cheese. The contrast between charred and raw corn kernels creates an interesting texture while lime juice adds brightness.
4 servings
30 min
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Ingredients
- •4 ears ears of corn, husked
- •1 large large shallot, thinly sliced into rings
- •½ whole red chile (such as Holland or Fresno), with seeds, thinly sliced into rings
- •¼ cup fresh lime juice
- •1 to taste Kosher salt
- •1 to taste Freshly ground black pepper
- •2 ounces fresh Cotija cheese or queso fresco, crumbled
- •¼ cup cilantro leaves with tender stems
Cooking Instructions
- 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.
10 min
- 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.
15 min
- 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.
5 min
