Charred and Raw Corn with Chile and Cheese

Name: Charred and Raw Corn with Chile and Cheese
Yield: 4 servings
Ingredients: 1 4 ears of corn, husked; 1 1 large shallot, thinly sliced into rings; 1 1/2 red chile (such as Holland or Fresno), with seeds, thinly sliced into rings; 1 1/4 cup fresh lime juice; 1 Kosher salt; 1 Freshly ground black pepper; 1 2 ounces fresh Cotija cheese or queso fresco, crumbled; 1 1/4 cup cilantro leaves with tender stems

From the kitchen of Carly

Corn goes two ways here: charred over flames, then raw and fresh in a citrus bath. Shallots, chile heat, crumbly cheese, and cilantro make this a textural, flavor-packed side that tastes like summer in a bowl.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 ears of corn, husked
11 large shallot, thinly sliced into rings
11/2 red chile (such as Holland or Fresno), with seeds, thinly sliced into rings
11/4 cup fresh lime juice
1Kosher salt
1Freshly ground black pepper
12 ounces fresh Cotija cheese or queso fresco, crumbled
11/4 cup cilantro leaves with tender stems

Instructions

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.