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 cheese that adds a unique flavor.

Cilantro: Fresh cilantro adds a burst of herbal freshness.

Lime juice: Freshly squeezed lime juice adds tanginess and brightness.

Chili powder: Adds a touch of heat and depth of flavor.

Garlic: Minced garlic adds a pungent, savory note.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and balances the flavors.

For an extra layer of flavor, try brushing the corn with a little bit of olive oil before grilling. This helps to achieve a beautiful char and enhances the natural sweetness of the corn. Additionally, if you want a smokier taste, consider adding a pinch of smoked paprika along with the chili powder. This will give your elote salad a deeper, more complex flavor profile.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Thaw and cook them as you would fresh corn.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with a tangy flavor and is a healthier alternative.

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

• cilantro - Substitute with parsley: If you are not a fan of cilantro, parsley can provide a fresh, herbaceous flavor without the strong cilantro taste.

• lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidic and citrusy flavor if lime juice is not available.

• chili powder - Substitute with paprika: Paprika can provide a mild heat and smoky flavor, though it is less spicy than chili powder.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to provide a similar garlicky flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper. Adjust the amount to taste.

• 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 and cilantro may start to lose their vibrant flavors and textures.
• If you plan to make the elote salad ahead of time, consider keeping the mayonnaise and cilantro separate until just before serving. This will help preserve the crispness of the corn and the freshness of the cilantro.
• To freeze, first ensure the corn kernels are completely cooled. Spread them out on a baking sheet in a single layer and place in the freezer for about an hour. This prevents the kernels from clumping together.
• Once the corn kernels are frozen, transfer them to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
• When ready to use, thaw the corn kernels in the refrigerator overnight. Once thawed, mix with the remaining ingredients as per the recipe instructions.
• Note that freezing may alter the texture of the mayonnaise and cotija cheese. For best results, add these ingredients fresh after thawing the corn.
• Always check for any signs of spoilage before consuming, such as an off smell or discoloration. If in doubt, it's better to err on the side of caution and discard.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the elote salad to the skillet and stir occasionally until heated through, about 5-7 minutes.
  4. Serve immediately, optionally garnishing with extra cilantro or cotija cheese.

• Microwave Method:

  1. Place the elote salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked for ventilation.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.
  5. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the elote salad evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through, until heated through.
  5. Serve immediately, optionally garnishing with extra lime juice or chili powder.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the elote salad in an air fryer-safe dish.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve immediately, optionally garnishing with extra cilantro or cotija cheese.

• Sous Vide Method:

  1. Place the elote salad in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes.
  4. Remove from the bag and serve immediately, optionally garnishing with extra lime juice or chili powder.

• Grill: Used to cook the corn until it is charred and cooked through.

• Tongs: Handy for turning the corn on the grill to ensure even cooking.

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

• Knife: Essential for cutting the kernels off the cob and for chopping cilantro.

• Large mixing bowl: Used to combine all the ingredients together.

• Measuring cups: Necessary for measuring out the mayonnaise, cotija cheese, and lime juice.

• Measuring spoons: Used to measure the chili powder and any other seasonings.

• Garlic press: Useful for mincing the garlic clove.

• Spoon: For mixing all the ingredients together in the bowl.

• Serving dish: To present the elote salad when ready to serve.

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

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

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

Chop ingredients in advance: Prepare the cilantro and garlic beforehand to save time during assembly.

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