Step

• Step 1

  When ready to cook, start Traeger according to grill instructions. Set temperature to 500 degrees F.

  500 ˚F / 260 ˚C

• Step 2

  Brush grill grate with oil and grill corn, turning occasionally. After about 10 minutes, corn should be cooked through and slightly charred on the outside.

  Ingredients

  • 6  corn, husked

• Step 3

  Cut kernels off the cob by standing corn cobs vertically and slicing downwards. In a bowl mix the grilled corn kernels with the remaining ingredients.

  Ingredients

  • 1 Cup crema Mexicana

  • 1 Teaspoon ancho chile powder

  • 2 Clove Roasted Garlic, Smashed

  • 1 Cup cilantro, finely chopped

  • 1  lime, zested and juiced

  • To Taste salt

  • 1/2 Cup Cotija cheese

• Step 4

  Chef's Note: This grilled corn salad is a variation on elote, or Mexican street corn. Elote is one of my favorite things to eat, I just think that all the ingredients work so well together, so whenever I see someone selling it on the street, it’s really tough for me not to buy one. It can be hard to eat corn on the cob though, so I wanted to make a corn salad that used those great elote flavors, but in a way that would be easier to eat and transport.