Skip to Main Content
  • Start firing up incredible food now and pay over time.  |learn more
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

Ingredients

This recipe serves:

6

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

    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

    00:10

  • 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!

My Notes


In order to add notes for this recipe, you must log in or create an account.