This corn salad is a staple dish for summer and is by far a favorite dish requested at potlucks. This corn salad is perfect for backyard BBQs because it pairs perfectly with your favorite grilled meat! I really recommend using fresh corn (which often can be found during the summer months) and grilling it for an extra smoky flavor.
What is Elotes?
Elotes is a Mexican street corn thats typically slathered in a spicy crema and topped with chili powder and cotija cheese. It is by far my favorite way to eat corn – especially when it’s summer and corn is in season! When you eat elotes, it is very messy (no matter how hard you try!) and I often end up with crema all over my face. This recipe has all of the flavors and none of the mess!
Mexican-Inspired Elotes Corn Salad
This corn salad is a staple dish for summer and is by far a favorite dish requested at potlucks. I highly recommend using fresh corn (during the summer months) and grilling it for an extra smoky flavor.
Equipment
- Grill, Cast Iron Pan, or Oven
- Dry Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Wooden Spoon or Silicone Spatula
- 1.5 Quart Mixing Bowl
- Tongs
- Citrus Juicer (optional)
- Foil (optional)
Ingredients
- 5 ears corn (~4 cups)
- 1 Tablespoon olive oil
- 1 small red bell pepper (chopped)
- ½ small red onion (finely chopped)
- ½ avocado (diced)
- ½ cup cotija cheese
- ½ cup fresh cilantro (roughly chopped)
- 4-6 green onions (thinly sliced)
- ¼ cup lime juice (~2 limes)
- 1 teaspoon cumin (ground)
- 1 teaspoon paprika
- ½ teaspoon black pepper (ground)
- ¼-½ teaspoon salt
Instructions
ROAST THE CORN
- On a dedicated grill or cast iron: Remove the husks of the corn and discard. Grill the corn over medium-high heat for 10-15 minutes until it is tender and slightly charred.
- On a shared grill or cast iron: Remove the husks of the corn and discard. Wrap the corn in foil and grill over medium-high heat for 15-20 minutes until the corn is tender. Note: this method won't allow you to char the corn.
- In the oven: Preheat the oven to 400F. Remove the husks of the corn and discard. Place corn directly on the racks and cook for 20-30 minutes until the corn is tender.
CUT THE CORN
- Cut the tip of the corn off of the cob, creating a flat surface. Cut the kernels off the cobb into a large mixing bowl. Allow the corn to cool.
MAKE THE CORN SALAD
- In the large mixing bowl, add the red bell pepper, red onion, avocado, cotija cheese, cilantro, green onions, and lime juice.
- In a small bowl, combine the cumin, paprika, black pepper, and salt. Sprinkle the spice mixture over the corn mixture and stir to combine.
- Garnish with additional cotija cheese, avocado, and cilantro.