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Prep time
15 minutes
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Cook time
45 hours
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Serves
6
Author Notes
Indulge in the vibrant flavors of summer with this tantalizing grilled corn on the cob salad. This recipe takes the classic sweet crunch of fresh corn and elevates it with smoky charred notes and a burst of savory and tangy toppings. Perfect as a side salad for your summer gatherings or as a standalone treat, this dish promises to delight your taste buds. Slow grilling is key for this recipe, so plan ahead, so delicious! —The Cookie Couture
Ingredients
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5 pieces
corn on the cob
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2 tablespoons
olive oil mayonnaise
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2 tablespoons
light sour cream ( or jocoque)
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5 ounces
queso fresco crumbles
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4 pieces
key limes
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3 tablespoons
Valentina hot salsa
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2 teaspoons
sea salt
Directions
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Pre-heat your grill at medium heat.
Take out the silks and most of the husks layers, leaving one or two on the cob.
Place the prepared corn directly on the grill grates. Grill for about 30-45 minutes, turning occasionally, until the kernels are tender and charred in some spots.
When they are done very carefully, take out the burnt husks and let cobs cool down for a little bit. In a bowl strip the kernels.
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Add mayonnaise, sour cream, freshly squeezed key lime juice, sea salt and stir to thoroughly combine.
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Add the crumbled cheese on top and finish it adding the hot salsa on top.
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