Solterito Arequipeño

Step 1

If using fresh corn, cut the kernels off the cob by holding the cob upright on a cutting board and scraping downward with a knife, rotating as you go, until all kernels fall into a bowl.

Step 2

Heat a large skillet over medium-high heat until it is very hot and a drop of water sizzles and evaporates immediately, about 2 minutes.

Step 3

Add the corn to the dry skillet with no oil and stir frequently until kernels turn golden brown and slightly charred in spots, about 5 minutes.

Step 4

Transfer the charred corn to a large bowl and let it cool for 2 minutes until it is comfortable to touch.

Step 5

Cut the red onion in half lengthwise from root to tip, then lay each half flat and slice crosswise into thin half-rings about 1/8 inch thick.

Step 6

Add the crumbled cheese, sliced red onion, and cilantro to the cooled corn and stir gently until everything is mixed together.

Step 7

Pour the lime juice and olive oil into the salad and toss gently until all ingredients are coated evenly.

Step 8

Taste a spoonful and add salt and pepper until it tastes bright and balanced — you should taste the lime, the charred corn, and the salty cheese equally.