Elote Salad Recipe

Corn: Fresh ears of corn are the star of this dish, providing a sweet and juicy base.

Mayonnaise: Adds creaminess and richness to the dressing.

Sour cream: Balances the mayonnaise with a tangy flavor.

Cotija cheese: A crumbly, salty cheese that enhances the overall taste.

Lime juice: Provides a zesty, citrusy kick to the dressing.

Chili powder: Adds a touch of heat and smokiness.

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

Garlic: Minced garlic adds a pungent, savory note.

Salt: Enhances all the flavors in the salad.

Pepper: Adds a bit of spice and depth.

To achieve the perfect char on the corn, make sure your grill or skillet is preheated to medium-high heat before placing the ears on it. Rotate the corn occasionally to ensure even charring. This step not only enhances the flavor but also adds a smoky depth to the elote salad. If you don't have a grill, a cast-iron skillet can be a great alternative to get those beautiful char marks.

• 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 similar creamy texture and tangy flavor, but with fewer calories and more protein.

• sour cream - Substitute with crema: Crema is a Mexican dairy product similar to sour cream but slightly thinner and less tangy, making it a great 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.

• 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 offer a milder heat and a similar smoky flavor, making it a suitable alternative to chili powder.

• cilantro - Substitute with parsley: Parsley can be used if cilantro is not available, though it will provide a different but still fresh and herbaceous flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity and flavor profile.

• 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 will stay fresh for up to 3 days. Make sure to give it a good stir before serving to redistribute the flavors.
• If you plan to make the elote salad ahead of time, consider keeping the dressing separate until just before serving. This will prevent the salad from becoming soggy.
• For freezing, note that mayonnaise and sour cream do not freeze well as they tend to separate and become grainy. It’s best to freeze only the grilled corn.
• To freeze the grilled corn, cut it off the cob and spread it out on a baking sheet in a single layer. Place the sheet in the freezer for a couple of hours until the corn kernels are frozen solid.
• Once the corn kernels are frozen, transfer them to a freezer-safe bag or container. Label it with the date and store it in the freezer for up to 3 months.
• When ready to use, thaw the corn kernels in the refrigerator overnight. Once thawed, mix them with the freshly prepared dressing, cotija cheese, and cilantro.
• Always taste and adjust the seasoning with salt and pepper after thawing, as freezing can sometimes dull the flavors.

• 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 1-2 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 helps maintain the charred flavor of the corn.

• 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. This method can help retain some of the corn's crispiness.

• For a more gourmet touch, reheat the elote salad in a double boiler. Fill the bottom pot with water and bring to a simmer. Place the elote salad in the top pot and cover. Stir occasionally until heated through, which should take about 10 minutes. This gentle method helps preserve the cotija cheese and cilantro flavors.

• Grill: Used to char the corn, giving it a smoky flavor and slightly crispy texture.

• Skillet: An alternative to the grill, can be used to char the corn on the stovetop.

• Tongs: Essential for turning the corn on the grill or skillet to ensure even charring.

• Knife: Used to cut the corn off the cob once it is charred.

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

• Large mixing bowl: Where the charred corn is placed and mixed with other ingredients.

• Small bowl: Used to mix the mayonnaise, sour cream, lime juice, chili powder, and garlic to create the dressing.

• Measuring cups: Necessary for accurately measuring the mayonnaise, sour cream, and cotija cheese.

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

• Garlic press: Handy for mincing the garlic clove efficiently.

• Spatula: Useful for mixing the corn with the dressing and other ingredients.

• Serving spoon: Used to serve the elote salad once it is ready.

• Refrigerator: If you choose to chill the salad before serving, the refrigerator will be needed.

Pre-cook the corn: Grill or boil the corn ahead of time and store it in the fridge. This way, you can quickly assemble the elote salad when needed.

Use pre-minced garlic: Save time by using pre-minced garlic from the store instead of mincing it yourself.

Pre-mix the dressing: Combine the mayonnaise, sour cream, lime juice, chili powder, and garlic in advance. Store it in an airtight container in the fridge.

Buy crumbled cotija: Purchase pre-crumbled cotija cheese to avoid the extra step of crumbling it yourself.

Chop cilantro in bulk: Chop a large batch of cilantro and store it in the fridge for use in various recipes throughout the week.