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Elote Salad

Mexican street corn salad made with grilled corn on the cob, black beans, avocado, red onion, and cilantro topped with a delicious chili-lime dressing and crumbled cotija cheese, Enjoy!
Course: Salad
Cuisine: Mexican
Servings: 4

Ingredients

SALAD:

  • 4-5 lg. ears fresh corn husked
  • 1 1/2 T. vegetable oil if cooking on the stovetop
  • 1 (15 oz.) can black beans drained & rinsed, optional
  • 1 lg. (firm ripe) avocado peeled & chopped
  • 1/2 c. chopped red onion
  • 1/2 c. cilantro chopped
  • 1 jalapeño pepper stemmed, seeded & minced
  • 1 clove garlic minced

CHILI LIME DRESSING:

  • 3 T. mayonnaise
  • 1 1/2 T. fresh lime juice divided
  • 1/2 tsp. chili powder
  • 1/4 tsp. smoked paprika
  • 4 c. chopped romaine lettuce for serving
  • 3 oz. crumbled Cotija cheese or feta cheese, for sprinkling

Instructions

  • Stove Top Method: Remove husks from corn. Cut the kernels from the cob over a Bundt pan. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add corn, cook, tossing occasionally, until corn is charred all over (about 8-10 minutes). Remove from heat and allow to cool.
  • Outdoor Grill Method: Remove husks from the corn. Heat grill to medium. Grill corn (8-10 minutes), turning frequently, until corn is charred all over. Remove from heat and allow to cool. Cut kernels from the cob over a Bundt pan.
  • SALAD: In a large bowl, toss chopped avocado with 1/2 tablespoon lime juice. Add cooled corn, black beans, onions, cilantro, jalapeno, and garlic.
  • CHILI LIME DRESSING: In a small bowl, combine mayonnaise, 1 tablespoon lime juice, chili powder, and smoked paprika stir until well combined. Pour dressing over corn salad. Gently toss everything together.
  • Arrange chopped lettuce on a serving platter. Spoon corn salad over the lettuce. Sprinkle Cotija cheese over all, and serve.