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.
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!
- 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.