Elote (Mexican Grilled Corn) Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 8
For the Sauce:
  • ½ cup mayo or 1 c. Mexican Crema
  • ½ c. Greek yogurt (don't use if using Crema)
  • ½ t. cayenne pepper
  • 1 t. lime zest
  • 1 T. lime juice
  • ½ t. salt
Other Ingredients:
  • 8 ears fresh sweet corn
  • 2 T. melted butter
  • ½ -1 c. Cotija cheese, grated (can substitute parmesan)
  • ¼ t. cayenne pepper
  • ¼ cilantro, chopped, plus 1 T. for garnish
For the sauce:
  1. Mix all together with whisk until creamy.
For the Salad:
  1. Brush corn with melted butter and grill over medium low flame on outdoor grill, turning often until corn has charred kernels, about 10 minutes. Remove to platter and let cool a bit.
  2. Using a bundt pan, put one end of corn in center hole and using sharp knife, cut downward on corn as close to the cob as you can get without cutting actualy cob. Corn will fall into bundt pan bowl.
  3. Dump corn into sauce bowl. Add cilantro and mix well. Remove to a pretty bowl (flatter bowls look better and allow cheese to cover each serving).
  4. Grate Cotija or Parmesan cheese evenly over top of salad
  5. Sprinkle ¼ t. cayenne lightly over top.
  6. Sprinkle 1 T. of cilantro over top.
  7. Serve with additional lime wedges
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/elote-mexican-grilled-corn-three-ways/