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 salad together.

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

Lime juice: Freshly squeezed lime juice adds a tangy brightness.

Chili powder: Provides a mild heat and depth of flavor.

Cilantro: Freshly chopped cilantro adds a burst of herbal freshness.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a touch of heat and complexity.

When grilling corn, ensure the grill is preheated to medium-high heat for optimal charring. Rotate the ears occasionally to achieve an even char without burning. Once the corn is cooked, allow it to cool slightly before cutting the kernels off the cob to avoid burning your hands. For a more intense flavor, consider adding a pinch of smoked paprika along with the chili powder. This will give the elote salad a deeper, smoky taste that complements the cotija cheese and cilantro.

• 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 sweet, crisp texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tanginess while being lower in fat and calories.

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

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidic and citrusy flavor if lime juice is unavailable.

• chili powder - Substitute with paprika: Paprika can offer a mild heat and smoky flavor, making it a suitable replacement for chili powder.

• cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, especially for those who find cilantro's flavor too strong or soapy.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami depth.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile, though it is slightly milder and less pungent.

• To store your elote salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The elote salad can be stored for up to 3 days. Beyond this, the mayonnaise might start to break down, affecting the texture and flavor.
• If you plan to make the salad ahead of time, consider keeping the corn kernels separate from the dressing. Mix them together just before serving to ensure the corn remains crisp.
• For freezing, it's best to avoid freezing the elote salad as a whole. The mayonnaise and cotija cheese do not freeze well and can become grainy or separate upon thawing.
• Instead, you can freeze the grilled corn kernels separately. Spread them out on a baking sheet in a single layer and place them in the freezer until they are solid. Then, transfer the frozen corn kernels to a freezer-safe bag or container.
• Label the container with the date to keep track of its freshness. Frozen corn kernels can be stored for up to 3 months.
• When ready to use, thaw the corn kernels in the refrigerator overnight. Once thawed, mix them with the remaining ingredients to prepare the elote salad fresh.

• For a quick and easy method, use the microwave. Place the elote salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more traditional approach, reheat the elote salad on the stovetop. Add a small amount of olive oil or butter to a skillet over medium heat. Add the salad and stir occasionally until heated through, about 3-5 minutes.

• For a slightly charred flavor, use the oven. Preheat your oven to 350°F (175°C). Spread the elote salad evenly on a baking sheet and cover with aluminum foil. Bake for 10-15 minutes, stirring halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the elote salad in the air fryer basket and heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a smoky flavor, use the grill. Place the elote salad in a grill-safe pan and cover with aluminum foil. Heat on the grill over medium heat for about 5-7 minutes, stirring occasionally.

• 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 even cooking and charring.

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

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

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

• Measuring cups: Used to measure the mayonnaise and crumbled cotija cheese accurately.

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

• Spatula: Useful for mixing all the ingredients together in the mixing bowl.

• Serving dish: The final dish where the elote salad is served.

Pre-cook the corn: Boil or microwave the corn before grilling to reduce grill time.

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

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

Buy pre-crumbled cheese: Save time by purchasing cotija cheese that is already crumbled.

Chop cilantro in advance: Prepare and store cilantro in the fridge to streamline assembly.