Elote Salad Recipe

Corn: Fresh ears of corn are grilled to bring out their natural sweetness and add a smoky flavor.

Mayonnaise: Adds creaminess and helps bind the salad together.

Cilantro: Freshly chopped cilantro adds a burst of fresh, citrusy flavor.

Cotija cheese: A crumbly, salty Mexican cheese that enhances the overall taste.

Lime juice: Freshly squeezed lime juice adds tanginess and brightness to the salad.

Chili powder: Adds a hint of spice and depth of flavor.

Salt: Enhances all the other flavors in the salad.

When grilling the corn, make sure to rotate the ears frequently to achieve an even char. This not only enhances the flavor but also gives the salad a visually appealing look. If you don't have access to a grill, you can achieve a similar effect by using a broiler or a stovetop grill pan. Just be sure to keep a close eye on the corn to prevent it from burning.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and still provide a similar texture and flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to mayonnaise. It adds creaminess and a slight tang without the extra fat.

• cilantro - Substitute with parsley: If you are not a fan of cilantro or can't find it, parsley can be used. It provides a fresh, green flavor, though it lacks the citrusy notes of cilantro.

• cotija cheese - Substitute with feta cheese: Feta cheese is a good alternative to cotija cheese. It has a similar crumbly texture and a salty flavor that complements the salad.

• lime juice - Substitute with lemon juice: Lemon juice can be used in place of lime juice. It provides a similar acidity and brightness to the dish.

• chili powder - Substitute with paprika: Paprika can be used if chili powder is not available. It adds a mild heat and a smoky flavor, though it is less spicy.

• salt - Substitute with sea salt: Sea salt can be used instead of regular salt. It often has a more complex flavor and can enhance the overall taste of the dish.

• Allow the elote salad to cool completely before storing. This helps prevent condensation, which can make the salad soggy.
• Transfer the elote salad to an airtight container. This will keep the flavors fresh and prevent any unwanted odors from seeping in.
• Store the container in the refrigerator. The elote salad will stay fresh for up to 3 days.
• If you plan to freeze the elote salad, it's best to do so without the mayonnaise and cotija cheese. These ingredients can change texture when frozen and thawed.
• To freeze, place the grilled corn kernels in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to serve, thaw the corn kernels in the refrigerator overnight. Once thawed, mix in the mayonnaise, cilantro, cotija cheese, lime juice, chili powder, and salt.
• For the best flavor and texture, consume the thawed elote salad within 1-2 days.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Once the oil or butter is hot, add the elote salad.
  4. Stir occasionally for about 5-7 minutes until the salad is heated through.
  5. Serve immediately for the best flavor and texture.

• Microwave Method:

  1. Place the elote salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Heat on high for 1-2 minutes.
  4. Stir the salad and heat for an additional 1-2 minutes if needed.
  5. Let it sit for a minute before serving to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the elote salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Remove from the oven and serve warm.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the elote salad in an air fryer-safe dish or on a piece of parchment paper.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Check for even heating and serve immediately.

• Grill: Used to cook the corn until it is charred and cooked through.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Cutting board: Provides a stable surface to cut the kernels off the cob.

• Knife: Used to cut the kernels off the cob after grilling.

• Mixing bowl: Where all the ingredients are combined to make the salad.

• Measuring cups: Used to measure out the mayonnaise, cilantro, and cotija cheese.

• Measuring spoons: Used to measure the lime juice, chili powder, and salt.

• Spoon: Used to mix all the ingredients together in the mixing bowl.

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

Use frozen corn: Substitute fresh corn with frozen corn kernels. Simply thaw and char them in a hot skillet for a quicker alternative.

Pre-mix the dressing: Combine the mayonnaise, cilantro, cotija cheese, lime juice, chili powder, and salt in advance. Store it in the fridge to save time when assembling the salad.

Batch preparation: Double or triple the recipe and store extra portions in the fridge for quick meals throughout the week.