Grilled Street Corn Salad
Traditional Elotes, or Mexican street corn, gets a makeover in this super summer salad full of grill-roasted, slightly charred sweet corn, with a zesty dressing infused with our Desert Pepper Tequila Blend.
Grilled Street Corn Salad
Difficulty: Moderate
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients: |
|
| 4 | Ears of Corn, shucked |
| 2 T | Sugar, granulated |
| 2 T |
Mayonnaise |
| 1 | Lime, zest & juice |
| 2 | Scallions, sliced thinly |
| 1 | Jalapeño, minced |
| 1 T | Red Onion, minced |
| 1 1/2 tsp | Desert Pepper Tequila Blend |
| 1/3 cup | Cotija Cheese or Questo Fresco, crumbled |
| 1/4 cup | Cilantro, chopped |
Instructions:
- Preheat the grill to 400° F.
- Bring water to a boil in a 12-inch saucepan, then. stir in sugar, and add corn cobs. Reduce heat to simmer and cook for 6 minutes, turning occasionally. Remove corn from the water, then transfer to the preheated grill. Grill corn, over direct flame for 2 to 3 minutes, turning occasionally. Remove from the grill, then cut the corn off the cob when cool enough to handle. Set aside.
- In a mixing bowl, combine mayonnaise, lime zest and juice, scallions, jalapeño, red onion, and Desert Pepper. Fold in corn, crumbled cheese, and fresh cilantro. Serve immediately.
