Ingredients
Vegetables & Herbs
- 8 ears corn, husks removed
- 1/2 cup diced red onion
- 1/2 cup cilantro, chopped
- 2 Tablespoons chopped fresh chives
Dairy & Fats
- 2 Tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 cup crumbled Cotija cheese
Spices & Seasonings
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon cumin
- Pinch of salt and pepper to taste
Instructions
- Grill the Corn: Cook the corn ears on a grill or grill pan over medium-high heat until the kernels are tender and have some char marks, about 10-15 minutes, turning occasionally for even cooking.
- Slice the Kernels: Remove the corn from the grill and, using a sharp knife, carefully slice the kernels off the cob into a large mixing bowl.
- Mix Salad Ingredients: While the kernels are still warm, add the diced red onion, unsalted butter, sour cream, fresh lime juice, smoked paprika, cumin, chopped cilantro, chopped chives, crumbled Cotija cheese, and a pinch of salt and pepper to the bowl.
- Toss and Season: Stir all the ingredients together thoroughly so that the warm corn absorbs the flavors and the butter melts slightly. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve Immediately or Chill: Serve the elote salad immediately for best flavor, or cover and refrigerate for up to one day to allow the flavors to meld. If desired, re-toss before serving.
Notes
- Frozen or canned corn (about 8 cups) can be used as an alternative; optionally char in a hot cast-iron skillet for 3 to 5 minutes to mimic grilled flavor.
- This salad can be prepared up to one day ahead and refrigerated, covered to maintain freshness.
- Substitute Cotija cheese with queso fresco, grated Parmesan, or crumbled feta for different flavor profiles.
- To char frozen or canned corn, sauté in a hot skillet stirring constantly until lightly browned.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
