Elote Salad


A nice way to have elote without having to eat it straight off the husk.

Close-up on corn elote salad
Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 35 mins
6 servings


  • 6 ears corn in the husk

Chile-Lime Mayonnaise:

  • ½ cup mayonnaise

  • 1 lime, juiced

  • 1 teaspoon hot sauce

  • ½ teaspoon mild chile powder

  • ¼ teaspoon smoked paprika

  • ½ cup crumbled Cotija cheese

  • ½ cup coarsely chopped cilantro

  • 3 scallions, sliced


  1. Soak corn in cold water for at least 1 hour.

  2. Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.

  3. Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.

  4. Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

Nutrition Facts (per serving)

257 Calories
19g Fat
20g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 257
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 22%
Cholesterol 19mg 6%
Sodium 266mg 12%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 6g
Vitamin C 13mg 63%
Calcium 90mg 7%
Iron 1mg 4%
Potassium 310mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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