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Grilled Corn Salad by Chef Timothy Hollingsworth

Grilled Corn Salad by Chef Timothy Hollingsworth

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 Minutes

Cook Time

10 Minutes

Pellets

Mesquite

Ingredients

Number of people serving

6

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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
To Taste salt
1/2 Cup Cotija cheese

Step

  • 1

    When ready to cook, start Traeger according to grill instructions. Set temperature to 500 degrees F.

    500 ˚F / 260 ˚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.

  • 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.

My Notes

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