Imagine all the vibrant, smoky, and creamy flavors of grilled Mexican street corn (Elote), transformed into a convenient, ...

We look forward to all kinds of seasonal produce during the summer months, but fresh corn is always at the top of our list.

Mark Anderson and Ryan Fey, known as The Grill Dads, join TODAY’s Jenna Bush Hager and guest co-host Willie Geist to share ...

Grilled Mexican Street Corn Salad. Start to finish: 45 minutes. Servings: 4. 6 large ears of corn (3 with husks and silks removed, all 6 soaked in water for 10 minutes) ...

"Is there anything better than grilled corn? Nope. I'll save you the time. This is the best corn salad I've ever made. The ...

Soak corn in cold water for about 1 hr. before grilling. Grill corn over medium heat, covered, until kernels yield gently to pressure (8-10 min.), turning each ear a quarter turn every 2 min ...

½ cup cilantro leaves, chopped. 1/3 cup diced red onion. 3 ounces cotija or feta cheese, crumbled. 1 avocado, diced. Salt and black pepper to taste. Heat oil in a large skillet over medium-high heat.

"The consumption of corn in Mexico is such an ancient and widespread tradition that one could say it's eaten or drunk in every possible way, whether fresh or dried," wrote Maria Dolores Torres ...

You can serve the salad with grilled beef tenderloin as I did, but it's versatile enough to go with your favorite grilled protein — salmon, beer-can chicken, chicken thighs or backyard ribs.