CHARRED AND RAW CORN WITH CHILE AND CHEESE {bonappetit}

By grinder

Ingredients

• 4 ears corn, husked
• 1 large shallot, thinly sliced into rings
• 1/2 red chile {Holland or Fresno}, with seeds, thinly sliced into rings
• 1/4 cup fresh lime juice
• Kosher salt and freshly ground black pepper
• 4 tablespoons canola oil, divided
• 2 oz. fresh Cotija cheese or queso fresco, crumbled
• 1/4 cup cilantro leaves with tender stems

Details

Adapted from bonappetit.com

Preparation

Step 1

Prepare grill for med-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.

Calories 272/Fat 17g/Sodium 41mg/Carb 30g/Dietary Fiber 3g/Sugar 9g/Protein 6g/Sat Fat 3g/Cholesterol 4mg