Corn Salad with Chile and Lime

Combine red onion, red wine vinegar, 2 tablespoons cold water, salt, and sugar in a bowl or jar. Set in fridge until needed. Onions will be very lightly pickled by the time you’re done assembling the salad, but if you can give it 1 to 2 hours in the fridge, they’ll be moreso.

Heat a grill to medium-high. Lightly oil grill grates and place corn cobs directly on them. Cook corn until charred in spots all over, turning as often as needed. Transfer them to a cutting board to cool slightly.

While you’re grilling your corn, combine sour cream, mayo, and cotija cheese. Spread on the bottom of your serving plate.

Cut corn from cobs with a sharp knife and heap it over the cheese spread on the platter.

Squeeze the juice of half a lime all over, then scatter the corn with pickled onion rings from the fridge.

Generously shake Tajín or chile powder all over; if you’re using plain chile powder, season with salt and an extra squeeze of lime, too.

Top with cilantro leaves.

Cut remaining lime half into wedges and serve alongside. Eat right away — while the dressing is cold and the corn is hot.