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+ servings

Charred Corn with Bacon, Chiles and Cheese

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 4 servings


  • 4 ears corn shucked
  • 3 tablespoons vegetable oil divided
  • Juice from 1½ limes
  • 2 garlic cloves grated or finely minced
  • 2 small shallots thinly sliced into rings
  • 5 slices cooked bacon crumbled
  • ½ red chile i.e. Holland or Fresno, thinly sliced into rings (You can also use a small jalapeño pepper if you prefer.)
  • 1/3 cup cilantro leaves I left them whole, but feel free to chop them if you like!
  • 2 ounces Cotija queso fresco, or feta cheese, crumbled
  • Kosher Salt
  • Pepper


  • Heat a grill or grill pan over medium heat and brush your shucked ears of corn with 2 tablespoons oil and a good sprinkling of salt.
  • When the grill is hot, add the corn and cook for about 12-15 minutes, turning occasionally, until very tender and charred in spots. Remove corn from the grill and set aside to cool.
  • While your corn is cooling, combine the remaining tablespoon oil, lime juice, garlic and shallots in a mixing bowl. Let stand for 5-10 minutes.
  • Once cool, use a sharp knife to remove the corn kernels from the cobs.
  • Add the corn kernels to the mixing bowl along with the crumbled bacon and cilantro, and gently toss to combine. Season with salt and pepper to taste.
  • Transfer the corn salad to a serving bowl/platter and top with cheese. (You can also mix the cheese in if you like.) Serve at room temperature or chilled.