Grilled Elote Corn Salad
This Mexican inspired corn salad is a delicious and easy side dish to make for your next taco night!
- Contains Dairy
Ingredients
- 5 ears corn, shucked
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons champagne vinegar
- 2 tablespoons lime juice
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup cherry tomatoes, cut in half
- ¼ cup chopped cilantro
- 6 ounces cotija cheese, crumbled
- Small Bowl
- Whisk
Instructions
Step 1
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the corn directly on grill, then close the hood.
Step 2
While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 3
Turn dial to SMOKER, set temperature to 325°F and set time to 15 minutes. Select START/STOP to begin cooking (preheating is not needed).
Step 4
In a small bowl, whisk together olive oil, champagne vinegar, lime juice, salt, and pepper. Set aside.
Step 5
When cooking is completed, remove the corn from the grill and set aside to cool for about 5 minutes.
Step 6
When the corn is cool to touch, cut the kernels from the cob and transfer to the small bowl. Add the tomatoes, cilantro, and cotija and toss until evenly combined.