Elote Salad Recipe

Corn: The star of the dish, providing a sweet and smoky flavor after being grilled.

Mayonnaise: Adds creaminess to the dressing, balancing the flavors.

Sour cream: Contributes tanginess and richness to the dressing.

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

Lime juice: Freshly squeezed, it adds a bright, citrusy note to the salad.

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

Cilantro: Adds a fresh, herbal element to the salad.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and complexity to the dish.

When grilling the corn, make sure to rotate the ears frequently to achieve an even char. This not only enhances the flavor but also adds a delightful smoky element to the elote salad. If you don't have access to a grill, you can also achieve a similar effect by broiling the corn in the oven, turning it occasionally until it is evenly charred.

• corn - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be used. Just thaw and cook them before using.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tanginess 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, which can add a more authentic flavor.

• 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 acidity and freshness if lime juice is not available.

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

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note, though it lacks the distinctive citrusy flavor of cilantro.

• salt - Substitute with sea salt: Sea salt can be used in place of regular table salt for a slightly different mineral flavor.

• pepper - Substitute with white pepper: White pepper can be used if you want a milder pepper flavor without the black specks.

• 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 corn salad will stay fresh for up to 3 days. Make sure to give it a good stir before serving to redistribute the dressing and flavors.
• If you plan to freeze the elote salad, it's best to do so without the mayonnaise and sour cream mixture. The dairy components can separate and become grainy upon thawing. Instead, freeze the grilled corn kernels separately.
• To freeze the corn kernels, spread them out on a baking sheet in a single layer and place them in the freezer for about an hour. This will prevent them from clumping together.
• 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 you're ready to enjoy the elote salad, thaw the corn kernels in the refrigerator overnight. Once thawed, mix them with the mayonnaise, sour cream, cotija cheese, lime juice, and chili powder as per the original recipe.
• For an added burst of freshness, consider adding freshly chopped cilantro and a squeeze of lime juice just before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the elote salad to the skillet, stirring occasionally.
  3. Cook for about 5-7 minutes until warmed through, ensuring the corn retains its slight char and the cotija cheese melts slightly.

• Microwave Method:

  1. Place the elote salad in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  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.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the elote salad evenly in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through, until heated thoroughly.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the elote salad in an air fryer-safe dish or use aluminum foil to create a makeshift tray.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Steaming Method:

  1. Place the elote salad in a heatproof bowl.
  2. Set up a steamer basket over boiling water.
  3. Steam for about 5-7 minutes, stirring occasionally, until the salad is heated through and the cilantro remains vibrant.

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

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

• Knife: Needed to cut the kernels off the cob once the corn has cooled slightly.

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

• Mixing bowl: Used to hold the corn kernels and mix them with the dressing.

• Separate bowl: Used to mix together the mayonnaise, sour cream, cotija cheese, lime juice, and chili powder.

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

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

• Spoon: Used to mix the dressing ingredients together and to combine the dressing with the corn.

• Chopping knife: Used to chop the cilantro.

• Refrigerator: Optional, if you choose to chill the salad before serving.

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: Prepare the mayonnaise, sour cream, cotija cheese, lime juice, and chili powder mixture in advance.

Chop cilantro ahead: Have the cilantro ready to go by chopping it earlier.

Use a sharp knife: A sharp knife makes cutting the corn kernels off the cob faster and easier.