1/2 small red onion, finely chopped
1 red chili, seeded and chopped
1/4 c. fresh lime juice
1 tbsp. olive oil
Freshly ground black pepper
6 ears fresh corn, shucked
3/4 c. fresh cilantro, chopped
(Fresh white cheese- queso fresco), crumbled (about 1 cup)
Method of Preparation
Heat grill to medium. Toss together red onion, chili, lime juice, and oil in a bowl. Season with salt and pepper.
Grill corn, turning occasionally, until charred, 10 to 12 minutes. Let cool, then cut corn from cobs. Add to onion mixture and toss to combine. Fold in cilantro and queso fresco.