GRILLED ELOTE SALAD

Grilled Elote Salad

INGREDIENTS:

  • 8 ears of corn, shucked

  • 2oz olive oil

  • 2 tbsp Casanova's Competition Rub

  • 4oz cojita cheese, crumbled

  • 2oz mayonnaise

  • 2oz sour cream

  • 2oz crema

  • 1oz cilantro, chopped

  • Juice of 1 lime

INSTRUCTIONS:

  1. Preheat Bullseye to full.

  2. Season the corn with olive oil and Cassanova's Competition Rub.

  3. Grill for 8-20 minutes until the corn has a good char.  

  4. Allow the corn to cool slightly, cut the kernels away from the cob, and pale in a large mixing bowl.

  5. Add the mayonnaise, crema, & sour cream to the corn, mix well.

  6. Top the corn salad with the lime juice and cojita.

  7. Serve the salad slightly warm.

 

Note: Traditionally the corn is left whole and garnished with the mayonnaise, sour cream, crema, lime, cojita, and cilantro.

Casanovas Competition Rub
RT-B380 BULLSEYE WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED WHITE BLUE
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED BLACK
RT-700 WOOD PELLET GRILL