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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
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes
Course Salad
Cuisine Mexican
Servings 6 people
Calories 257 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Grill (outdoor or stovetop)
  • Grill tongs
  • Knife
  • Cutting board
  • Small bowl
  • Measuring spoons

Ingredients
  

  • 6 ears corn in the husk

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

Instructions
 

  • 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.

Notes

  • Soaking the corn prevents burning and helps it steam while grilling.
  • Charring the corn after shucking adds a deep smoky flavor that defines the dish.