Grilled Corn Salad
Cook time: 20-25 Minutes
Ingredients
- 2 Tbsp Oil, Olive, Blend
- 6 ears Corn Fresh, Large (kernels cut off)
- Taste Kosher Salt
- Taste Black Pepper Fresh Ground
- 3 Tbsp Mayonnaise
- 2 Tbsp Mexican Crema
- 4-6 Tbsp Cheese Cotija (Grated)
- ½ Cup Pepper Green Bell (Diced small)
- ½ Cup Cilantro Fresh (Chopped Fine)
- 1 each Chile Pueblo, Large, Seeded (Grilled and Diced Small)
- 2 Cloves Garlic Fresh (Crushed)
- 2 Tbsp Juice Lime, Fresh
- 1 Tbsp Bayou Dust Cajun Rub 5280 Culinary
Instructions
- Preheat your gas grill to 450-500 degrees
- Shuck Corn and remove silks.
- Place the ears of corn directly onto the grill. Grill on all sides until charred, approx. 12 minutes.
- After 6 minutes add the Pueblo Chile and grill everything for an additional 6 minutes, or longer if more char is desired. Once the corn and Pueblo Chile are done, remove from the grill and cool on a cutting board for 15 minutes. Once cooled dice the Pueblo Chile and place into a large mixing bowl
- Remove the corn kernels from the cobb and add to the mixing bowl
- Toss the Pueblo Chile and corn mixture with 1 tbsp of olive oil and season to taste with salt and pepper
- Add the the Mayonnaise, Mexican crema, cotija cheese, cilantro, garlic and lime juice to the bowl with the corn and the chiles. Mix all ingredients well to combine. Cover and refrigerate for 2-3 hours
- Garnish with lime wedge, cilantro and more cotija cheese if desired
Notes
Sponsored by Colorado Proud
Recipe created by Jason K. Morse, CEC, owner and executive chef of 5280 Culinary; and a grilling and BBQ expert for ACE Hardware.
