Elote-Inspired Chopped Salad Recipe
Description:
Elote, or Mexican street corn, is a beloved grilled corn snack slathered with creamy sauce, cheese, lime, and chili powder. This salad captures those iconic flavors in a fresh, chopped salad form — perfect for a summer BBQ side or a light meal. It’s crunchy, tangy, smoky, and creamy all at once!
Ingredients:
For the Salad:
4 ears of fresh corn, husked (or 3 cups frozen corn, thawed)
1 cup cherry tomatoes, quartered
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 avocado, diced
1 cup cotija cheese or feta, crumbled
1 jalapeño, finely chopped (optional for heat)
For the Dressing:
1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 lime, juiced
1 tsp chili powder (plus extra for garnish)
1/2 tsp smoked paprika (optional)
1/2 tsp garlic powder
Salt and pepper to taste
Instructions:
Step 1: Grill or Cook the Corn
Heat a grill or grill pan over medium-high heat.
Grill the corn for about 10 minutes, turning every 2-3 minutes, until the kernels are charred and slightly smoky.
Remove from heat and let cool.
Once cooled, cut the kernels off the cob with a sharp knife.
If using frozen corn:
Sauté in a pan over medium heat with a little oil until lightly charred, about 6-8 minutes.
Step 2: Prepare the Veggies
While the corn cools, chop the tomatoes, cucumber, red pepper, onion, cilantro, avocado, and jalapeño.
Step 3: Make the Dressing
In a bowl, whisk together mayonnaise, sour cream/Greek yogurt, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper until smooth.
Step 4: Combine
In a large bowl, mix the grilled corn kernels, chopped veggies, and dressing.
Toss gently until everything is evenly coated.
Fold in the crumbled cotija cheese.
Step 5: Serve
Transfer to a serving bowl or individual plates.
Garnish with extra cotija cheese, a sprinkle of chili powder, and a few cilantro leaves.
Serve immediately or refrigerate for 30 minutes for flavors to meld.
Time Estimates:
Step Time
Corn grilling/cooking 10-15 mins
Chopping veggies 10 mins
Dressing prep 5 mins
Mixing & plating 5 mins
Total Time 30-35 mins
Q&A Section
Q1: Can I use canned corn instead of fresh?
A: Fresh or frozen corn works best for that charred, smoky flavor, but you can use canned corn if needed. Drain well and sauté briefly to add some texture.
Q2: What can I substitute for cotija cheese?
A: Feta cheese is a great substitute. You could also use Parmesan for a different twist.
Q3: How spicy is this salad?
A: The spice level depends on your use of jalapeño and chili powder. Omit or reduce jalapeño for milder flavor.
Q4: Can I make this salad ahead of time?
A: Yes! Prepare the salad and keep it refrigerated for up to 24 hours. Add avocado just before serving to avoid browning.
Q5: Is this salad vegan?
A: You can make it vegan by swapping mayonnaise and sour cream for vegan alternatives and omitting the cheese or using vegan
cheese.