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

Charred and raw corn with chile and cheese on a white plate with a spoon.

Charred and Raw Corn with Chile and CheeseRyan Liebe

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form.

Recipe information

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

Preparation

Step 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.
Step 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.
Step 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.