Corn Salad with Chile and Lime

Combine red onion, red wine vinegar, 2 tablespoons cold water, salt, and sugar in a bowl or jar. Set in fridge until needed. They’ll only be lightly pickled by the time you’re done with the salad, so give them 1-2 hours if you have the time for full pickling!

Heat a grill or your oven’s broiler to medium-high. Cook corn until charred in spots all over, turning as often as needed. Transfer them to a cutting board to cool slightly.

While you’re cooking the corn, combine sour cream, mayo, and cotija cheese. Spread on the bottom of a serving plate. Cut corn from cobs with a sharp knife and heap it over the cheese spread on the platter. Squeeze the juice of half a lime all over, then scatter the corn with pickled onion rings from the fridge. Generously shake Tajín or chile powder all over; if you’re using plain chile powder, season with salt and an extra squeeze of lime. Top with cilantro leaves. Cut remaining lime half into wedges and serve alongside. Eat right away immediately. Recipe adapted from Deb Perelman.