John Pannell
recteq chefElote Corn Salad for Hot Dogs
Creamy, rich Elote Corn Salad makes the perfect contrast to grilled hot dogs on the recteq!
20 min
Prep Time20 min
Cook TimeBeginner
Difficulty15
LikesInstructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 425°F.
- Step 2: Add olive oil to corn and rub all over. Place corn on recteq and grill for 10-15 minutes or until corn starts to turn golden brown.
- Step 3: While corn is grilling, add to the mixing bowl: butter, sour cream, lime juice, Ron's Screaming Pig Rub, Chef Greg's 4 Letter Rub, and cumin. Whisk together until all ingredients are well incorporated.
- Step 4: Remove corn from recteq, let cool. Using the recteq chef knife remove the kernels from the cob. Add kernels to mixing bowl and fold them into mixture.
- Step 5: Add cilantro, chives, Cotija cheese, onion and fold into mixture until all ingredients are well incorporated.
Serving Size
Ingredients
- 5 Ears Corn, shucked
- 1/2 cup(s) Red Onion, diced medium
- 1/2 cup(s) Sour Cream
- 2 tablespoon(s) Lime Juice
- 1 tablespoon(s) Ron's Screamin' Pig Rub
- 1 teaspoon(s) Chef Greg's 4 Letter Rub
- 1/4 teaspoon(s) Cumin
- 3/8 cup(s) Cilantro, chopped
- 2 tablespoon(s) Chives, sliced
- 3/4 cup(s) Cojita Cheese, crumbled
Salad
- 1 1/2 tablespoon(s) Butter, melted
Tools Needed
- recteq Chef's Knife
- Cutting Board
- Large Mixing Bowl
- recteq Nitrile Gloves
- Wooden Spoon
- Whisk
Chef Pairings
Serve over freshly grilled hot dogs for a delicious flavor combo.