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Mexican Corn Salad

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PREP TIME
5 min
COOKING TIME
55 min
TOTAL TIME
130 min
SERVINGS
6 servings
Dinner Mexican
Mexican Corn Salad
Ingredients
  • 2 gallons water
  • 1 cup white sugar
  • 4 ears yellow corn
  • mesquite wood chips
  • 3 tablespoons chili powder
  • 5 tablespoons crumbled cotija cheese
  • 3 tablespoons Mexican crema
  • 1/3 bunch chopped fresh cilantro
  • 1 teaspoon salt
  • 2 tablespoons lime juice
Instructions
1
Combine water and sugar in a large bowl, stirring until the sugar is fully dissolved. Meanwhile, submerge corn on the cob in husks and let it soak for at least an hour.
2
Prepare your grill by preheating it to low heat with mesquite chips added to the wood box. Lightly brush the grill grates with oil to prevent sticking.
3
Grill the corn, still in its husks, for 45 minutes. Once done, remove it from the grill and let it cool before proceeding to shuck.
4
Remove the corn kernels from their cobs and mix them with chili powder. In a skillet, sauté the corn kernels over medium heat, stirring constantly, until you notice a nice caramelization, approximately 5 minutes.
5
Add cotija cheese, crema, cilantro, and salt to the skillet. Continue cooking until everything is warmed through, around 4 more minutes. Finish by sprinkling a squeeze of lime juice over the dish and serve immediately.