Name: Charred-Corn Salsa
Ingredients: 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

Ingredients

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

Steps

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.