GRILLED ELOTE CORN SALAD

This is a recipe for grilled corn lovers! The texture, the charred goodness... and more! This is a highly addictive recipe that combines a grilled corn with mayo, lime juice, cheese and some chili powder. Invite your friends and family this weekend so they can try a little Latin taste. 

INGREDIENTS

  • Fogo Premium Lump Charcoal

  • 4 ears fresh corn, grilled & shucked

  • Kosher salt

  • 2 Tbs mayo

  • 1 Tbs sour cream

  • 2 oz crumbled Cotija cheese

  • ½ cup finely sliced scallions

  • ½ cup fresh cilantro leaves, chopped

  • 2 jalapeño peppers, seeded, diced

  • 3 medium cloves garlic, minced

  • 1 lime, juiced

  • Chili powder to taste

  • 1 Tbs olive oil

  • salt & pepper

DIRECTIONS

  1. Stem and de-seed the jalapeños

  2. Shuck the corn

  3. Place both in a bowl and toss with salt, pepper, and olive oil

  4. Set up your grill to medium high heat (350°)

  5. Grill corn and jalapeños direct for a minute or two per side until charred then remove and set aside

  6. Mix all the other ingredients together to make the dressing

  7. Chop the jalapeños, add to dressing

  8. Remove corn kernels, add to dressing

  9. Mix well and top off with chili powder