Elote-Inspired Chopped Salad Recipe
Description
Elote, the traditional Mexican street corn, is usually grilled corn slathered in creamy sauce, cheese, and spices. This recipe transforms those flavors into a chopped salad—perfect for enjoying the taste of elote without eating the corn on the cob. The salad combines grilled corn, creamy dressing, cotija cheese, and spices with fresh vegetables for a vibrant, flavorful dish.
Prep + Cook Time: ~30-35 minutes
Servings: 4-6
Ingredients
For the Salad:
4 ears of corn (or 3 cups frozen corn, thawed)
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/2 red onion, finely diced
1 jalapeño, finely diced (optional, for spice)
1/2 cup fresh cilantro, chopped
1 avocado, diced
1/2 cup cotija cheese, crumbled
2 cups romaine or mixed greens, chopped
For the Elote Dressing:
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 teaspoon lime zest
2 tablespoons lime juice (freshly squeezed)
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Optional Garnish:
Extra cotija cheese
Lime wedges
Instructions
1. Prepare the Corn
If using fresh corn: Remove husks and silk. Grill corn on medium-high heat for 8-10 minutes, turning occasionally until lightly charred.
If using frozen corn: Roast in a skillet with a little oil over medium-high heat for 5-7 minutes until slightly browned.
Let corn cool slightly, then cut kernels off the cob.
2. Make the Dressing
In a small bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
3. Assemble the Salad
In a large bowl, combine corn, cherry tomatoes, bell pepper, red onion, jalapeño, and cilantro.
Add the dressing and toss until everything is coated.
Gently fold in avocado and greens
Sprinkle cotija cheese on top.
4. Serve
Serve immediately with extra lime wedges and cotija cheese if desired.
Q&A Section
Q: Can I make this salad ahead of time?
A: You can prep all ingredients and dressing ahead, but combine avocado and dressing just before serving to prevent sogginess.
Q: Can I bake the corn instead of grilling?
A: Yes! Roast at 400°F (200°C) for 15-20 minutes, turning halfway, until lightly charred.
Q: Can I make it vegan?
A: Substitute mayonnaise with vegan mayo, sour cream with coconut or cashew cream, and cotija cheese with a vegan cheese or nutritional yeast.
Q: Can I add protein?
A: Yes! Grilled chicken, shrimp, or black beans pair beautifully with this salad.
Q: How spicy is it?
A: Mild to medium, depending on the amount of jalapeño and chili powder. Adjust to taste.
This salad captures all the creamy, tangy, and smoky flavors of traditional elote in a fresh, colorful salad.
If you want, I can also create a step-by-step visual guide showing how to turn elote
into a chopped salad—it will make it much easier to follow!