grilled corn salad by chef timothy hollingsworth

INGREDIENTS


  • 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

PREPARATION

Steps

1

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

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.

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