Elote Salad Recipe

Name: Elote Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears corn in the husk; Chile-Lime Mayonnaise:; 1/2 cup mayonnaise; 1 lime, juiced; 1 teaspoon hot sauce; 1/2 teaspoon mild chile powder; 1/4 teaspoon smoked paprika; 1/2 cup crumbled Cotija cheese; 1/2 cup coarsely chopped cilantro; 3 scallions, sliced

Servings: persons

6 ears corn in the husk
Chile-Lime Mayonnaise:
1/2 cup mayonnaise
1 lime, juiced
1 teaspoon hot sauce
1/2 teaspoon mild chile powder
1/4 teaspoon smoked paprika
1/2 cup crumbled Cotija cheese
1/2 cup coarsely chopped cilantro
3 scallions, sliced

1
Soak corn in cold water for at least 1 hour.
2
Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
3
Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
4
Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ears corn in the husk, Chile-Lime Mayonnaise:, 1/2 cup mayonnaise, 1 lime, juiced, and more.

Yes, Elote Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Elote Salad

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