Charred & Raw Corn Salad

INGREDIENTS:

• 4 Tbsp. extra-virgin olive oil, divided

• 6 ears of corn, husked, kernels cut from cobs

• 1 small shallot, cut into rings

• 1 red chile (such as Fresno or red jalapeño), sliced into rings

• 5 Tbsp. fresh lime juice

• Kosher salt

• 3 Tbsp. whole-milk Greek yogurt

• 1 oz. finely grated Parmesan (about 3 Tbsp.), plus more for serving

• ½ cup cilantro leaves with tender stems, coarsely chopped, divided

INSTRUCTIONS:

Heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Add one-third of corn kernels and cook, undisturbed, until lightly charred underneath, 1–2 minutes. Toss and continue to cook, tossing occasionally, until lightly charred all over, 2–3 minutes longer.

Meanwhile, mix shallot, chile, lime juice, and remaining 3 Tbsp. oil in a medium bowl; season with salt. Let sit at least 5 minutes or up to 1 hour to let shallot soften slightly. Add charred corn, remaining corn kernels, yogurt, 1 oz. Parmesan, and half of cilantro; season with salt. Toss to combine.

Top corn salad with more Parmesan and remaining cilantro just before serving.