This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
5
ears corn, shucked
57ml
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
150g
cherry tomatoes, cut in half
¼ cup
chopped cilantro
170g
cotija cheese, crumbled
5
ears corn, shucked
1/4 cup
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 cup
cherry tomatoes, cut in half
¼ cup
chopped cilantro
6 ounces
cotija cheese, crumbled
Utensils
Small Bowl
Whisk
Step 1
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the corn directly on grill, then close the hood.
Step 2
While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 3
Turn dial to SMOKER, set temperature to 325°F and set time to 15 minutes. Select START/STOP to begin cooking (preheating is not needed).
Step 4
In a small bowl, whisk together olive oil, champagne vinegar, lime juice, salt, and pepper. Set aside.
Step 5
When cooking is completed, remove the corn from the grill and set aside to cool for about 5 minutes.
Step 6
When the corn is cool to touch, cut the kernels from the cob and transfer to the small bowl. Add the tomatoes, cilantro, and cotija and toss until evenly combined.
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the corn directly on grill, then close the hood.
5
ears corn, shucked
57ml
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
150g
cherry tomatoes, cut in half
¼ cup
chopped cilantro
170g
cotija cheese, crumbled
5
ears corn, shucked
1/4 cup
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 cup
cherry tomatoes, cut in half
¼ cup
chopped cilantro
6 ounces
cotija cheese, crumbled
Step 2 of 6
While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.
5
ears corn, shucked
57ml
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
150g
cherry tomatoes, cut in half
¼ cup
chopped cilantro
170g
cotija cheese, crumbled
5
ears corn, shucked
1/4 cup
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 cup
cherry tomatoes, cut in half
¼ cup
chopped cilantro
6 ounces
cotija cheese, crumbled
Step 3 of 6
Turn dial to SMOKER, set temperature to 325°F and set time to 15 minutes. Select START/STOP to begin cooking (preheating is not needed).
5
ears corn, shucked
57ml
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
150g
cherry tomatoes, cut in half
¼ cup
chopped cilantro
170g
cotija cheese, crumbled
5
ears corn, shucked
1/4 cup
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 cup
cherry tomatoes, cut in half
¼ cup
chopped cilantro
6 ounces
cotija cheese, crumbled
Step 4 of 6
In a small bowl, whisk together olive oil, champagne vinegar, lime juice, salt, and pepper. Set aside.
5
ears corn, shucked
57ml
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
150g
cherry tomatoes, cut in half
¼ cup
chopped cilantro
170g
cotija cheese, crumbled
5
ears corn, shucked
1/4 cup
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 cup
cherry tomatoes, cut in half
¼ cup
chopped cilantro
6 ounces
cotija cheese, crumbled
Step 5 of 6
When cooking is completed, remove the corn from the grill and set aside to cool for about 5 minutes.
5
ears corn, shucked
57ml
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
150g
cherry tomatoes, cut in half
¼ cup
chopped cilantro
170g
cotija cheese, crumbled
5
ears corn, shucked
1/4 cup
extra-virgin olive oil
1 1/2 tablespoons
champagne vinegar
2 tablespoons
lime juice
2 teaspoons
kosher salt
1 teaspoon
ground black pepper
1 cup
cherry tomatoes, cut in half
¼ cup
chopped cilantro
6 ounces
cotija cheese, crumbled
Step 6 of 6
When the corn is cool to touch, cut the kernels from the cob and transfer to the small bowl. Add the tomatoes, cilantro, and cotija and toss until evenly combined.
