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Grilled Corn Salad
By Timothy Hollingsworth
This Traeger twist on a Mexican street food classic is a summer staple. Take grilled corn and mix it up with crema, lime, cotija cheese, garlic, and chili powder for the ultimate flavor-packed side.
Prep Time
10 Minutes
Cook Time
10 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 6 Whole | ears corn, husked |
| 1 Cup | crema Mexicana |
| 1 Teaspoon | ancho or guajillo chile powder |
| 2 Clove | roasted garlic, smashed |
| 1 Cup | chopped cilantro |
| 1 Whole | lime, juiced |
| 1 Whole | lime, zested |
| To Taste | Salt |
| 1/2 Cup | cotija cheese |
Steps
1
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
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.
450 ˚F / 232 ˚C
Ingredients
6 Whole ears corn, husked
3
Remove corn from grill and cut kernels off the cob by standing corn cobs vertically and slicing downwards.
4
In a bowl mix the grilled corn kernels with the remaining ingredients. To serve, top corn with chopped cilantro and sprinkle with cotija cheese. Enjoy!
Ingredients
1 Cup crema Mexicana
1 Teaspoon ancho or guajillo chile powder
2 Clove roasted garlic, smashed
1 Cup chopped cilantro
1 Whole lime, juiced
1 Whole lime, zested
To Taste Salt
1/2 Cup cotija cheese
My Notes
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