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

Instructions

1. 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.
2. 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.
3. 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.