Jim Hagy / Chef's Market Cafe & Restaurant.
4 ears fresh corn on the cobb
1 shallot, sliced in thin rings
1⁄2 red chili pepper such as a Fresno pepper, sliced in thin rings
1 lime, zest and juice
2 Tablespoons clover honey
Salt and pepper to taste
3 oz. Cotija cheese or queso fresco
1⁄4 cup cilantro leaves with some tender stems for extra flavor
4 Tablespoons vegetable oil, divided
Brush corn with 2 Tablespoons oil. Grill until charred or roast in oven at 450 degrees for 10-12 minutes. Let rest for a few minutes, then cut off the cob into a bowl. Add all the ingredients to the bowl, adding just half of the cilantro; mix. Sprinkle rest of cilantro on top for garnish and serve.
