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
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.