Grilled Corn with Chilies and Cotija
Grilled Corn with Chiles and Cotija is basically deconstructed version of Mexican Sweet Corn. The raw corn gives it a beautiful crunch.
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
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 12 minutes. 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.
Nutrition (per serving)
124
Calories
5g
Protein
20g
Carbs
4g
Fat
2g
Fiber
177mg
Sodium