Charred and Raw Corn with Chile and Cheese

• hidangan: 4 servings

Bahan-bahan

4 ears of corn, husked

1 large shallot, thinly sliced into rings

½ red chile (such as Holland or Fresno), with seeds, thinly sliced into rings

¼ cup fresh lime juice

Kosher salt and freshly ground black pepper

4 tablespoons vegetable oil, divided

2 oz. fresh Cotija cheese or queso fresco, crumbled

¼ cup cilantro leaves with tender stems

Arahan

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 Tbsp. 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 Tbsp. oil. Toss to combine; season with salt and pepper.

Nota

Corn Salad