Charred-Corn Salsa

• porce: 2 cups

Ingredience

2 ears of corn, husked

2 ounces crumbled queso fresco

¼ cup finely chopped red onion

2 teaspoons olive oil

1 teaspoon finely grated lime zest

Kosher salt, freshly ground pepper

Pokyny

Prepare a grill for medium-high heat (or heat a dry large cast-iron skillet over medium-high). Grill corn, turning occasionally, until lightly charred, 5–8 minutes. Let cool. Cut kernels off cobs.

Toss kernels with queso fresco, onion, oil, and lime zest in a medium bowl; season with salt and pepper.