Elote Salad Recipe

Corn: Fresh ears of corn are best for this recipe, providing a sweet and juicy base.

Mayonnaise: Adds creaminess and helps bind the ingredients together.

Cotija cheese: A crumbly, salty cheese that enhances the flavor profile.

Chili powder: Brings a touch of heat and depth to the salad.

Cilantro: Fresh and aromatic, it adds a burst of flavor.

Lime juice: Provides acidity and brightness, balancing the richness of the mayonnaise and cheese.

Salt: Enhances all the flavors and brings the dish together.

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 elote salad a visually appealing look. If you don't have a grill, you can also roast the corn in the oven at 450°F, turning occasionally until charred.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. They are convenient and retain much of the flavor and texture of fresh corn.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture similar to mayonnaise but with fewer calories and added protein.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• chili powder - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that complements the corn well, though it is milder than chili powder.

• cilantro - Substitute with parsley: Parsley can be used if you do not like the taste of cilantro. It provides a fresh, herbaceous flavor without the soapy taste some people experience with cilantro.

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

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

• Allow the elote salad to cool to room temperature before storing. This helps maintain the texture and prevents condensation from making it soggy.
• Transfer the elote salad to an airtight container. This will help keep the flavors fresh and prevent any unwanted odors from seeping in.
• Store the container in the refrigerator. The elote salad can be kept in the fridge for up to 3 days. Beyond this period, the quality may start to degrade.
• If you wish to freeze the elote salad, portion it into smaller, freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.
• Label the containers with the date of preparation. This helps you keep track of how long the elote salad has been stored.
• When ready to use, thaw the elote salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, give the elote salad a good stir to reincorporate any separated ingredients. You may need to add a bit more mayonnaise or lime juice to refresh the flavors.
• For best results, consume the thawed elote salad within 1-2 days. Freezing may slightly alter the texture, but the flavors should remain delicious.

• Preheat your oven to 350°F (175°C). Spread the elote salad evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes, or until warmed through.
• Use a microwave-safe dish to reheat the elote salad. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
• For a quick stovetop method, heat a non-stick skillet over medium heat. Add the elote salad and stir occasionally for about 5-7 minutes, or until heated through. This method can help maintain some of the original texture and flavor.
• If you have an air fryer, preheat it to 350°F (175°C). Place the elote salad in an air fryer-safe dish and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Grill: Used to cook the corn until it is charred and cooked through, giving it a smoky flavor.

• Tongs: Essential for turning the corn on the grill to ensure it cooks evenly on all sides.

• Mixing bowl: Where you will combine the grilled corn with the other ingredients to make the salad.

• Knife: Used to cut the corn off the cob after it has been grilled.

• Cutting board: Provides a stable surface for cutting the corn off the cob.

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

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

• Spatula: Helps in mixing all the ingredients together evenly in the mixing bowl.

Pre-cook the corn: Boil the corn for a few minutes before grilling to reduce grilling time.

Use frozen corn: Substitute fresh corn with frozen corn kernels to skip the grilling step.

Pre-mix the dressing: Combine mayonnaise, cotija cheese, chili powder, cilantro, lime juice, and salt ahead of time.

Chop cilantro in advance: Pre-chop the cilantro and store it in the fridge to save prep time.

Use a corn stripper: Invest in a corn stripper to quickly remove kernels from the cob.