Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.
Brush remaining 3 ears of corn with 2 tablespoons oil and grill, turning occasionally, until very tender and charred in spots, 10-12 minutes. Let cool.
Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 tablespoons oil. Toss to combine; season with salt and pepper.
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 103 (55%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 34.9mg||1 %|
|Potassium 318.2mg||8 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 19.1g|
|Protein 3.5g||5 %|
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Calories per serving: 187
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