Elote is one of my favorite things to make and eat in the summer.  It’s so simple and easy and incredibly delicious.  BUT it’s kind of awkward to make for a large group of people.  So I got the idea to do a sort of deconstructed elote salad when I threw a BBQ party a few weeks ago and it was a big hit.  Several people asked me for the recipe but unfortunately for them, I had just winged it and didn’t have a recipe… until now!  Here it is!  Because you asked for it!  And I gotta say, it’s pretty damn good.

Roasted corn

You can either roast the corn on the BBQ grill or you can do it under the broiler, which is what I did.

Cutting corn off the cob

This is how you get those roasty kernels off the cob. Super easy.

Cotija cheese

I cut exactly 1/4 of the wheel of cheese and grated it.

juice of one lemon

Since we have a very abundant and productive lemon tree, I used lemon juice but you can also use lime juice.

spices, corn, cilantro and mayonnaise

I would like to say that the amazing flavors comes from the spices but I think it’s the mayonnaise.

I brought this batch over to a potluck and it was a hit there too.  I think it’s a great alternative to macaroni salad or potato salad if you want to impress people at BBQs and potlucks and it’s super easy to make.  Happy Summer!

Delightful Recipe

INGREDIENTS

  • 5 ears of corn
  • Cotija cheese – 1/4 of a wheel or 2.5 oz, grated
  • Juice of 1 lemon or lime
  • 1/3 cup of mayonnaise
  • 1/3 cup of chopped cilantro
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of red chile powder
  • 1/4 teaspoon of ancho chile powder (if you don’t have both kinds of chile powder you can just use 1/2 tsp of what you have)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Preheat the BBQ grill or the broiler on high heat.
  • Peel the husks off the corn and set them on the hot BBQ grill or put the ears of corn on a baking sheet and set them a few inches under the broiler.
  • Let the corn get toasty on each side, rotating the ears every few minutes.  When they all have a bit of color on them, pull them off the heat.
  • Get a large bowl and cut the kernels of corn off of the cob into the bowl.
  • Add the mayonnaise, cheese, cilantro and spices.  Mix well to combine and then serve immediately or store it and serve later.  Can be served hot, cold or room temperature.
elote corn salad

COMMENTS

Wow, this is my kind of salad. Sounds fantastic!

Scheherezade

Thanks!! I’m a big fan! Let me know if you end up making it and if you like it as much as I do 🙂

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