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

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.