Grilled Corn with Chilies and Cotija
Smoky, charred kernels burst with summer sweetness, balanced by tangy lime and the creamy bite of crumbled cotija. Fresh chilies add just enough heat to make each bite exciting, while cilantro brings a bright herbal finish that ties everything together.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Servings
4 servings
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 cupfresh lime juice
- canola cooking spray
- Kosher salt and freshly ground pepper (to taste)
- 2 ouncesCotija or Queso Fresco cheese (crumbled)
- 1/2 cupcilantro leaves
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
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.
- 2
Spray the remaining three ears of corn with cooking spray. Grill, occasionally turning, until tender and charred in spots. 10 to . Let cool completely.
- 3
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.