Elote Salad Recipe

Corn: Fresh ears of corn are the base of this salad, giving it a sweet and smoky flavor when grilled.

Mayonnaise: Adds creaminess and helps bind all the ingredients together.

Cotija cheese: A salty, crumbly Mexican cheese that adds a tangy kick.

Lime juice: Freshly squeezed lime juice brightens the salad with a zesty touch.

Chili powder: Gives the salad a mild spicy flavor and a bit of warmth.

Cilantro: Fresh herbs that add a burst of green, fresh flavor.

Salt: Just a pinch to bring out all the flavors.

Grilling the corn just right is a fun step that makes a big difference in this elote salad. Here’s how to get those perfect charred kernels without burning them:

1. Preheat your grill to medium-high heat so it’s hot enough to cook the corn evenly.
2. Place the husked ears directly on the grill grates.
3. Turn the corn every couple of minutes. This helps it cook all around and get those nice little blackened spots without burning one side.
4. Keep an eye on it and grill for about 10 minutes until the kernels look cooked and have some char marks.

Doing this makes the corn taste smoky and sweet, which is what gives the salad its amazing flavor. If you skip turning the ears, one side might burn while the other stays raw, and that can make the salad taste uneven.

A little tip from me: the first time I grilled corn, I left it on one side too long and ended up with burnt spots that were too bitter. Now, I make sure to turn it often and watch closely. Also, if you don’t have a grill, you can use a grill pan on the stove and follow the same turning steps. It’s a quick way to get that char flavor without going outside.

Once the corn is grilled, let it cool just a bit before cutting the kernels off the cob. This keeps your fingers safe and makes it easier to handle. Plus, warm kernels mix better with the creamy mayonnaise and tangy lime juice in the salad.

Grilling might seem tricky at first, but with a little practice, you’ll get the hang of it and your elote salad will taste like a summer party in a bowl!

• corn - Substitute with frozen corn: If fresh corn is unavailable, frozen corn can be a convenient option. It retains much of the flavor and texture of fresh corn.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture similar to mayonnaise and adds a tangy flavor while being lower in fat.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• lime juice - Substitute with lemon juice: Lemon juice can replace lime juice as it provides a similar acidity and citrus flavor, though it may be slightly less sweet.

• chili powder - Substitute with paprika: Paprika offers a mild heat and smoky flavor, which can mimic the taste of chili powder in a pinch.

• cilantro - Substitute with parsley: If you dislike the taste of cilantro, parsley can provide a fresh, herbaceous flavor without the distinct taste of cilantro.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor as an alternative to salt, though it will also add a bit of moisture to the dish.

• To keep your elote salad fresh and vibrant, store it in an airtight container. This will help maintain the corn's delightful crunch and the creamy texture of the mayonnaise dressing.

• If you plan to enjoy your salad within a day or two, place it in the refrigerator. The cool environment will preserve the flavors and keep the cotija cheese from becoming too soft.

• For longer storage, consider freezing the corn kernels separately before mixing them with the other ingredients. Spread the kernels on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag or container.

• When you're ready to enjoy your frozen corn, thaw it in the refrigerator overnight. Once thawed, mix it with the remaining ingredients like mayonnaise, lime juice, and cilantro for a fresh-tasting salad.

• Avoid freezing the entire salad as the mayonnaise and cotija cheese may not retain their original texture after thawing. Instead, prepare the dressing fresh when you're ready to serve.

• If you find yourself with leftovers, consider using them as a topping for tacos or grilled meats, adding a burst of flavor to your dishes.

• Use a skillet: Heat a non-stick skillet over medium heat. Add the elote salad and stir occasionally until warmed through. This method helps maintain the corn's charred flavor while gently reheating the dish.

• Microwave: Place the elote salad in a microwave-safe dish. Cover with a microwave-safe lid or wrap. Heat on medium power in 30-second intervals, stirring in between, until the salad is warm. Be cautious not to overheat, as this can cause the mayonnaise to separate.

• Oven: Preheat your oven to 350°F (175°C). Spread the elote salad evenly in an oven-safe dish. Cover with foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. This method is ideal for reheating larger portions.

• Steamer: If you have a steamer basket, place the elote salad in it and steam over simmering water for a few minutes. This gentle method helps retain moisture and flavor without altering the texture too much.

• Sous vide: If you're feeling adventurous, seal the elote salad in a vacuum bag and immerse it in a water bath set to 140°F (60°C) for about 20 minutes. This method ensures even reheating while preserving the dish's integrity.

• Grill: Used to cook the corn by providing direct heat, which chars the kernels and enhances their flavor.

• Tongs: Handy for turning the corn on the grill to ensure even cooking and charring.

• Knife: Essential for cutting the kernels off the cob once the corn has cooled slightly.

• Cutting board: Provides a stable surface for cutting the kernels off the cob safely.

• Mixing bowl: Used to combine the corn kernels with other ingredients like mayonnaise, cotija cheese, lime juice, chili powder, cilantro, and salt.

• Measuring cups: Helps in accurately measuring the mayonnaise and cotija cheese to ensure the right balance of flavors.

• Measuring spoons: Useful for measuring the lime juice and chili powder to maintain the recipe's intended taste.

• Spoon: Used for mixing all the ingredients together in the mixing bowl to ensure they are well combined.

Pre-grill the corn: Grill corn in advance and store it in the fridge. This way, you can quickly assemble the elote salad when needed.

Use frozen corn: If you're short on time, use frozen corn kernels. Simply thaw and char them in a skillet for a similar effect.

Pre-mix the dressing: Combine mayonnaise, lime juice, and chili powder ahead of time. Store it in the fridge to save time when mixing the salad.

Chop in advance: Pre-chop cilantro and crumble cotija cheese to streamline the assembly process.