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Charred and Raw Corn with Chile and Cheese

All the flavors of a Mexican grilled corn on the cob, now in a convenient, tossed-together form. From: bonappetit.com SERVES 4

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
2oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

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.