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Grilled Corn Salad by Chef Timothy Hollingsworth

Timothy Hollingsworth


Grilled Corn Salad by Chef Timothy Hollingsworth

Prep Time

10 Minutes

Cook Time

10 Minutes

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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

    Steps

    • 1

      When ready to cook, start Traeger according to grill instructions. Set temperature to 500 degrees F.
      Grill Icon
      Grill500˚
    • 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.
    • 3

      Cut kernels off the cob by standing corn cobs vertically and slicing downwards. In a bowl mix the grilled corn kernels with the remaining ingredients.
    • 4

      Chef's Note: This grilled corn salad is a variation on elote, or Mexican street corn. Elote is one of my favorite things to eat, I just think that all the ingredients work so well together, so whenever I see someone selling it on the street, it’s really tough for me not to buy one. It can be hard to eat corn on the cob though, so I wanted to make a corn salad that used those great elote flavors, but in a way that would be easier to eat and transport.

    Cooking Notes

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