grilled corn salad by chef timothy hollingsworth


  • 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




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


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.


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.


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.

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