We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Grilled Corn Salad

10

10

Mesquite

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.

6

Activating this element will cause content on the page to be updated.

:

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

  • Salt

  • 1/2 Cup cotija cheese

  • 1

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

    : 450 ˚F

  • 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.

    • 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!

    • 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

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.