Charred and Raw Corn with Chile and Cheese

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Makes 4 servings

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

Ingredients

  • 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

Preparation

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.

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.

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.

 

Bon Appetit,  July 2014