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.