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Grilled Street Corn

Prep Time

10 Minutes

Cook Time

10 Minutes

Effort

Pellets

Mesquite

This street-style "elate" is a staple for a reason. The creamy, tangy flavors combined with a wood-fired char on the Traeger is nothing short of addicting. Don't skimp on the cheese.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 6 ears corn, husked

  • 1 As Needed extra-virgin olive oil

  • 1/4 Cup mayonnaise

  • 1 Tablespoon ancho or guajillo chile powder

  • 1/2 Cup chopped cilantro, plus more for serving

  • 1 lime, zested and juiced

  • salt

  • 1/2 Cup cotija cheese

  • 1 As Needed cilantro, finely chopped

Steps

  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    Grill450 ˚F

  • 2

    Brush corn with oil and place on grill, turning occasionally.

    Grill450 ˚F

    Ingredients

    • 6 ears corn, husked

    • 1 As Needed extra-virgin olive oil

  • 3

    While corn is on the grill, mix mayonnaise with chile powder, cilantro, lime juice and zest in a bowl. Season with salt.

    Ingredients

    • 1/4 Cup mayonnaise

    • 1 Tablespoon ancho or guajillo chile powder

    • 1/2 Cup chopped cilantro, plus more for serving

    • 1 lime, zested and juiced

    • As Needed salt

  • 4

    After about 10 minutes corn should be cooked through and slightly charred on the outside. Remove from grill.
  • 5

    Top corn with chile mayonnaise then sprinkle on the Cotija cheese and chopped cilantro. Enjoy!

    Ingredients

    • 1/2 Cup cotija cheese

    • 1 As Needed cilantro, finely chopped

Cooking Notes

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