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
Prep time: 10 minutes
Cook time: 10 minutes
|4||Ears of Corn, shucked|
|2 T||Sugar, granulated|
|1||Lime, zest & juice|
|2||Scallions, sliced thinly|
|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|
- 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.