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Grilled Corn Salad

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




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Units of Measurement:
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


  • 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

    • 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

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