CHARRED AND RAW CORN WITH CHILE AND CHEESE

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Charred and Raw Corn with Chile and Cheese image

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

Provided by Alison Roman

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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