Traditional Elote Salad is a vibrant, flavorful twist on the classic Mexican street food, elote — grilled corn on the cob slathered in creamy, spicy, cheesy goodness. This salad version is perfect for potlucks, barbecues, or any time you crave something fresh and zesty. It's got all the deliciousness of elote, but in a convenient, easy-to-eat bowl.
Corn: Fresh corn is the star of this dish, providing sweetness and a satisfying crunch. Grilling it adds a smoky depth and charred edges that make every bite irresistible.
Mayonnaise: Acts as the creamy base for the salad, binding all the ingredients together with a luscious texture.
Cotija cheese: This crumbly Mexican cheese adds a salty, tangy punch that complements the sweet corn beautifully.
Cilantro: Fresh and fragrant, cilantro brings a burst of herbal brightness that lifts the entire salad.
Lime juice: A squeeze of lime adds acidity, balancing the rich mayonnaise and enhancing the overall flavor.
Chili powder: Provides a gentle heat and a touch of smokiness that echoes the grill's char.
Red onion: Adds a sharp, crisp bite that cuts through the creaminess.
Jalapeño: Offers an extra kick of heat. Adjust the amount based on your spice preference.
Vegetable oil: Helps to grill the corn evenly without sticking.
This elote salad pairs wonderfully with grilled meats like chicken or steak. It's also a fantastic topping for tacos or a fresh side for a Mexican-inspired feast. Serve it alongside black beans and rice for a complete meal.
Start by preheating your grill to medium-high heat. While the grill is heating up, remove the husks from the corn and brush each ear with a little vegetable oil. This will help the kernels get that delicious char without sticking to the grill grates.
Once your grill is ready, place the corn on it and let it cook for about 10 minutes. You'll want to turn the ears occasionally so that they char evenly on all sides. They should be tender with a nice, smoky char when done.
After grilling, take the corn off the grill and let it cool for a few minutes. This makes it easier to handle. Once cool enough, use a sharp knife to slice the kernels off the cob. Try to cut as close to the cob as possible to get the whole kernel.
In a large mixing bowl, combine mayonnaise, cotija cheese, cilantro, lime juice, chili powder, salt, and black pepper. Stir until you have a smooth, creamy mixture.
Add the grilled corn kernels, diced red onion, and minced jalapeño to the bowl. Toss everything together until the corn is well-coated with the dressing. Taste and adjust seasoning if needed.
Serve your elote salad immediately for the best flavor, or refrigerate it for up to 2 hours if you prefer a chilled salad.
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