Elote Corn Salad on the Traeger Flatrock
Tender sweet corn kernels are griddled on the Flatrock and mixed with traditional elote ingredients and served as a side salad. It's perfect to accompany a summertime grilled meal.
Equipment
- Traeger Flatrock griddle
- Large bowl and small bowl
- Small sharp knife
- Spatula
Ingredients
- 3 ears sweet corn on the cob
- 2 tbsp butter
- 2 tsp Salt Pepper Garlic seasoning blend or salt, pepper and garlic
- 2 limes
- 2 green onions
- 1/4 cup cilantro
- 1 Serrano pepper
- 1/4 cup mayonaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup Cotija cheese or queso fresco
- 4 tbsp Tajin seasoning
Instructions
- Preheat your Traeger Flatrock griddle to medium high heat.
- Invert a small bowl inside a larger wide bowl.
- Peel the husks off the corn cobs.
- Placing the corn cob on the smaller bowl, carefully slice the kernels from the cob.
- Chop the cilantro, Serrano peppers and green onions and crumble the cotija cheese.
- Melt the butter on the preheated griddle and immediately add the corn kernels.
- Cook for about 5 minutes, stirring frequently with a spatula, until the corn is cooked, tender and golden.
- Transfer the griddled corn to a serving bowl.
- To the bowl, add the crema, mayonnaise, lime juice and seasoning.
- Stir to combine.
- Add the chopped cilantro, peppers and green onions and stir again.
- Sprinkle the cotija cheese in the elote corn salad and season again with the Tajin seasoning.
- Stir well to combine and season to taste.
- Serve your elote corn salad warm or room temperature for best results.