By: Chef Laura Bonicelli
Grilled Corn with Chilies and Cotija is basically a deconstructed version of Mexican Sweet Corn. Its vibrant flavor and crunch make it a seasonal favorite.
Buy your ingredients at your favorite Farmers Market!
about Grilled Corn with Chilies and Cotija
When I’m buying at the market, I always ask farmers and producers what their favorite way of preparing their produce is – whether it’s asparagus, spinach, tomatoes, or in this case – sweet corn. Invariably, the response is (no matter what the product is) is “barely cooked” – certainly never overcooked – with almost no seasoning. In its simplest form, so you can really taste the product. Many corn producers like sweet corn raw, so I put some in this recipe to offset the grilled corn and give it that pure corn flavor and raw corn pop.
In many similar recipes to this Grilled Corn with Chiles and Cotija add oil with the acid—basically, a dressing. We’re using a little canola cooking spray to facilitate the grilling of the corn, but we aren’t adding any oil at the end. One of the reasons chefs add oil to recipes is that oil coats the mouth and helps to distribute the flavor evenly. It makes sense, but it also tends to masque the flavor, some oils have their own flavor, so I opted not to add any at all; just let the lime juice shine, and I think it contributes to the fresh light quality of this recipe.
You can make this recipe the morning or day before serving. Usually, I hold the cheese out until the last minute. Grilled Corn with Chiles and Cotija is a delicious side dish, but it also makes a great light dinner salad. Just add some greens, and you’re all set.
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Step by Step Instructions
Grilled Corn with Chilies and Cotija
Ingredients
- 4 ears sweet corn husked
- 1 large shallot thinly sliced into rings
- 1/2 red jalapeno or Fresno chili thinly sliced with seeds
- 1/4 cup fresh lime juice
- canola cooking spray
- Kosher salt and freshly ground pepper to taste
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- 2 ounces Cotija or Queso Fresco cheese crumbled
- 1/2 cup cilantro leaves
Instructions
- Prepare your grill for medium heat. Cut kernels from one corn cob and toss in a large bowl with the shallot, chile, and lime juice. Season with salt and pepper. Set aside.
- Spray the remaining three ears of corn with cooking spray. Grill, occasionally turning, until tender and charred in spots. 10 to 12 minutes. Let cool completely.
- Cut kernels from the grilled cobs and stir into the reserved corn mixture along with the cheese and cilantro—season with more salt and pepper to taste.
Nutrition
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