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Elote Salad

grilled corn salad with red onions, greens, and Cotija cheese

5 from 1 reviews

This salad packs really well into a mason jar for lunches at work. Simply layer ingredients starting with the dressing then the grilled corn, pickled red onions, greens and cheese. Don't forget to pack a lime wedge in the top of the jar too!

Ingredients

Scale
  • 4 ears of white or yellow corn, shucked
  • olive oil
  • salt and pepper to taste
  • 1 teaspoon smoked paprika

For the dressing

  • 1 cup Mexican crema
  • 1 medium-sized garlic clove, chopped
  • 1 cup packed cilantro, leaves and stems are ok, roughly chopped
  • juice of 1 juicy lime
  • a few pinches of cayenne pepper, to taste
  • salt and pepper to taste

To serve

  • 2 heads Romaine lettuce, shredded
  • 1 bunch Tuscan kale, shredded
  • 1/2 cuplime-pickled red onions
  • 1/2 cup crumbled Cotija cheese
  • lime wedges

Instructions

  1. Preheat a grill over medium-high heat.
  2. Drizzle each ear of corn with olive oil, salt, pepper and 1/4 teaspoon smoked paprika. Rub the spices and the oil all over each ear of corn.
  3. Place the corn on the heated grill and cook, turning every 3 minutes for 10-15 minutes until the corn is charred and cooked through. Remove from the grill and set aside until cool enough to handle.

Meanwhile make the dressing

  1. In a high powered blender combine the crema, garlic, cilantro, lime juice, cayenne, salt and pepper. Blend until completely smooth then adjust seasonings to taste. Refrigerate until ready to build the salad.

To serve

  1. Strip the corn kernels from the cobs. In a large salad bowl toss together the lettuce and the kale. (You can add in some of the dressing now and toss well to combine or serve the dressing on the side like I did.) Top with pickled red onion, the stripped corn kernels, and Cotija cheese. Serve immediately with lime wedges on the side.

Notes

FOR A VEGAN VERSION:
Omit the Cotija cheese and serve with our Avocado & Cilantro Dressing instead.

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