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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 Min

Cook Time

10 Min

Pellets

Mesquite
Yields: 6 Servings

Ingredients

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
Units of Measurement:

Steps

  • Step 1

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

    450 ˚F / 232 ˚C

  • Step 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.

    00:10

    450 ˚F / 232 ˚C

    Ingredients

    • 6 Whole ears corn, husked

  • Step 3

    Remove corn from grill and cut kernels off the cob by standing corn cobs vertically and slicing downwards.

  • Step 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

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