Elote Salad Recipe
Elote Salad is a vibrant, smoky, and creamy twist on classic Mexican street corn. Grilled corn kernels are tossed with Cotija cheese, scallions, fresh cilantro, and a spicy chile-lime mayo for a bold, tangy bite that’s perfect for summer cookouts and gatherings.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Additional Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Salad
Cuisine Mexican
Servings 6 people
Calories 257 kcal
Chile-Lime Mayonnaise
- 1 lime, juiced
- 1 tsp hot sauce
- ½ cup coarsely chopped cilantro
- ¼ tsp smoked paprika
- 3 scallions, sliced
- ½ cup mayonnaise
- ½ tsp mild chile powder
- ½ cup crumbled Cotija cheese
Soak the ears of corn in cold water for at least one hour.
Meanwhile, mix mayonnaise, lime juice, hot sauce, chile powder, and paprika in a bowl, then refrigerate the chile-lime mayo until ready to use.
Preheat an outdoor grill to medium heat and lightly oil the grate.
Drain the corn and place it on the grill, away from the heat source, for 15 to 20 minutes.
Allow the corn to cool enough to handle, then remove the husks.
Return the corn to the grill, this time directly over the heat, and cook until lightly charred, about 3 to 5 minutes.
Once cool, slice the kernels off the cob and place them in a large mixing bowl.
Add Cotija cheese, chopped cilantro, and scallions, then fold in the prepared chile-lime mayonnaise until everything is evenly combined.
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Soaking the corn prevents burning and helps it steam while grilling.
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Charring the corn after shucking adds a deep smoky flavor that defines the dish.