Timothy Hollingsworth
Grilled Corn Salad
Prep Time
10 Minutes
Cook Time
10 Minutes
Effort
Pellets
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.
Ingredients
How many people are you serving?
6
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
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.Grill: 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.Grill: 450 ˚F
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