Timothy Hollingsworth
Grilled Corn Salad by Chef Timothy Hollingsworth
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
Units of Measurement:
main
6 corn, husked
1 Cup crema Mexicana
1 Teaspoon ancho chile powder
2 Clove Roasted Garlic, Smashed
1 Cup cilantro, finely chopped
1 lime, zested and juiced
salt
1/2 Cup Cotija cheese
Steps
1
When ready to cook, start Traeger according to grill instructions. Set temperature to 500 degrees F.
Grill: 500 ˚F2
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.Ingredients
6 corn, husked
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.Ingredients
1 Cup crema Mexicana
1 Teaspoon ancho chile powder
2 Clove Roasted Garlic, Smashed
1 Cup cilantro, finely chopped
1 lime, zested and juiced
To Taste salt
1/2 Cup Cotija cheese
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.