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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


4 Ears of Corn, shucked
2 T Sugar, granulated
2 T


Lime, zest & juice
2 Scallions, sliced thinly
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 



  1. Preheat the grill to 400° F.

  2. 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.

  3. 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.
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