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.
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