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Elote Salad with Grilled Corn, Cotija, and Chili-Lime Mayonnaise Recipe

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4 from 84 reviews

  • Author: Diane
  • Total Time: 1 hr 35 mins
  • Yield: 6 servings

Description

Elote Salad is a vibrant and flavorful twist on the classic Mexican street corn. This easy-to-make salad combines grilled corn kernels with tangy Cotija cheese, fresh cilantro, scallions, and a spicy chile-lime mayonnaise dressing, delivering the beloved smoky, creamy, and zesty flavors of traditional elotes in a refreshing salad form.

Ingredients

Grilled Corn:

  • 6 ears corn in the husk

Chile-Lime Mayonnaise:

  • ½ cup mayonnaise
  • 1 lime, juiced
  • 1 teaspoon hot sauce
  • ½ teaspoon mild chile powder
  • ¼ teaspoon smoked paprika
  • ½ cup crumbled Cotija cheese
  • ½ cup coarsely chopped cilantro
  • 3 scallions, sliced

Instructions

  1. Prepare Ingredients: Gather all the required ingredients to make the chile-lime mayonnaise and the salad. This ensures an efficient cooking process.
  2. Soak the Corn: Soak the corn, still in their husks, in cold water for at least 1 hour. This helps prevent the husks from burning while grilling and keeps the corn moist.
  3. Make Chile-Lime Mayonnaise: In a bowl, combine mayonnaise, fresh lime juice, hot sauce, mild chile powder, and smoked paprika. Mix well and place in the refrigerator to chill and develop flavors.
  4. Grill the Corn—Indirect Heat: Preheat an outdoor grill to medium heat. Lightly oil the grate to prevent sticking. Drain the corn from the soaking water and grill them away from the direct heat for 15 to 20 minutes, turning occasionally, to cook the corn through gently.
  5. Cool and Shuck: Allow the grilled corn to cool enough to handle. Remove the husks and silk from the corn cobs carefully.
  6. Grill the Corn—Direct Heat: Place the shucked corn directly over the grill heat source and cook for 3 to 5 minutes until lightly charred, turning as needed to get even charring.
  7. Cut Kernels: Remove the corn from the grill and let it cool again slightly. Use a sharp knife to cut the kernels off the cob into a large mixing bowl.
  8. Assemble Salad: Add the crumbled Cotija cheese, chopped cilantro, and sliced scallions to the bowl with the corn kernels. Fold in the chilled chile-lime mayonnaise gently until combined, maintaining some texture.
  9. Serve: Transfer to a serving bowl and enjoy immediately or chill slightly before serving for a cold, refreshing side dish.

Notes

  • Soaking the corn before grilling helps prevent the husks from burning and adds moisture.
  • Grilling twice—first indirectly and then directly—helps to cook the corn evenly and develop a smoky char flavor.
  • You can adjust the amount of hot sauce and chile powder according to your preferred spice level.
  • If Cotija cheese is unavailable, feta cheese works as a substitute.
  • This salad pairs well with grilled meats, tacos, or as a standalone appetizer.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Salad
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://eatwithdiane.com/elote-salad-with-grilled-corn-cotija-and-chili-lime-mayonnaise-recipe/