Charred Corn with Bacon, Chiles and Cheese
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 4 ears corn (shucked)
- 3 tablespoons vegetable oil (divided)
- Juice from 1½ limes
- 2 garlic cloves (grated or finely minced)
- 2 small shallots (thinly sliced into rings)
- 5 slices cooked bacon (crumbled)
- ½ red chile (i.e. Holland or Fresno, thinly sliced into rings (You can also use a small jalapeño pepper if you prefer.)
- 1/3 cup cilantro leaves (I left them whole, but feel free to chop them if you like!)
- 2 ounces Cotija (queso fresco, or feta cheese, crumbled)
- Kosher Salt
- Pepper
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Preparation
Step 1
Heat a grill or grill pan over medium heat and brush your shucked ears of corn with 2 tablespoons oil and a good sprinkling of salt.
Step 2
When the grill is hot, add the corn and cook for about 12-15 minutes, turning occasionally, until very tender and charred in spots. Remove corn from the grill and set aside to cool.
Step 3
While your corn is cooling, combine the remaining tablespoon oil, lime juice, garlic and shallots in a mixing bowl. Let stand for 5-10 minutes.
Step 4
Once cool, use a sharp knife to remove the corn kernels from the cobs.
Step 5
Add the corn kernels to the mixing bowl along with the crumbled bacon and cilantro, and gently toss to combine. Season with salt and pepper to taste.
Step 6
Transfer the corn salad to a serving bowl/platter and top with cheese. (You can also mix the cheese in if you like.) Serve at room temperature or chilled.
Step 7
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