Dead Meat Society
Grilled Elote Salad

Grilled Elote Salad

Elote, or Mexican street corn, is a wonderful handheld summer food. It’s creamy, crunchy, salty, and has a little bit of heat. But what if I told you could add a grilled flair to elotes? Check out this recipe for grilled elote salad.

Time:
35 minutes
Yield:
4

Ingredients

  • 6 ears of corn
  • ½ cup of mayonnaise
  • ½ cup of sour cream
  • 1 garlic clove, minced
  • Juice of one lime
  • ⅓ cup of finely diced red onion
  • ¾ cup of cotija cheese
  • 1 jalapeno, diced
  • 2 TBSP of cilantro, finely chopped
  • 1 tsp of paprika
  • Salt and black pepper to taste

Instructions

Elote, or Mexican street corn, is a wonderful handheld summer food. It’s creamy, crunchy, salty,  and has a little bit of heat.  

  1. Prep ingredients - Smash the garlic clove with the flat side of your kitchen knife against the cutting board and separate the peel. Mince the garlic carefully and set aside. Finely dice the red onion and set aside. Finely chop the cilantro (using less or omitting if that’s your choice) and set aside. Slice the lime in half and set aside.

  2. Mix the mayonnaise and sour cream together, then juice the lime into the mixture. Add the cotija cheese, minced garlic, diced onion, chopped cilantro, and paprika. Stir, cover, and store in the fridge.

  3. Preheat the grill.

  4. Grill the corn and jalapeno until a nice char on all sides, roughly 10 minutes.

  5. Cut the corn off the cob and dice the jalapeno. I removed the seeds, but you can leave some for a little more heat. Let cool.

  6. Add corn and diced jalapeno to the mixing bowl and mix until thoroughly combined. Add salt and pepper to taste.

  7. Serve as a side or even a dip with scoop-style tortilla chips!

Substitutions:

  • If you can’t find cotija cheese, you can use queso fresco or even feta cheese.

  • If you don’t want the jalapeno peppers but still want some heat, use cayenne pepper.

  • You can cut the amount of cilantro or even omit it if you don’t like that flavor.