Best Elote Salad Recipes

ELOTE SALAD

Elote Salad image

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

Provided by BmanS1965

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

Ingredients

6 ears corn in the husk
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

Steps:

Soak corn in cold water for at least 1 hour.
Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
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.
Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 20.1 g, Cholesterol 18.5 mg, Fat 19 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 4.4 g, Sodium 265.8 mg, Sugar 3.5 g

ELOTE PASTA SALAD

Elote Pasta Salad image

Make and share this Elote Pasta Salad recipe from Food.com.

Provided by Food.com

Categories < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

5 ears corn on the cob, husks and silk removed
1/2 lb farfalle pasta, cooked according to package directions
4 scallions, sliced thin on a bias
2 jalapenos, stemmed, seeds removed and diced small
1 (15 ounce) can black beans, drained and rinsed
1 cup crumbled queso fresco, divided
1 red bell pepper, chopped
1 avocado, chopped
2 cups roughly chopped cilantro, plus sprigs for garnish
kosher salt
ground black pepper
fried corn tortilla strips (garnish)
1 lime, cut into wedges (garnish)
1/2 cup jarred salsa
3 tablespoons red wine vinegar
1/2 teaspoon chili powder, plus more for garnish
1 teaspoon honey
1/2 cup olive oil
kosher salt

Steps:

Equipment: Grill pan, Bundt pan, Large mixing bowl, Medium bowl and whisk.
Preheat a stovetop grill or outdoor grill over medium high heat. Grill the corn on all sides until charred and cooked through, about 3-4 minutes per side. Remove from grill and let cool slightly. Place the corn with one end standing on the top of a bundt pan, then cut kernels off of the cobs. Place corn in a large bowl and add cooked pasta, scallions, jalapeno, black beans, 1/2 cup queso fresco, chopped red pepper, avocado, cilantro, and salt and pepper to taste.
To make dressing, in a medium bowl, whisk salsa, vinegar, 1/2 teaspoon chili powder, honey, olive oil and salt until well combined. Pour dressing over pasta salad and stir to combine. Plate salad and top with tortilla strips, crumbled queso fresco, pinch chili powder, cilantro sprig and a lime wedge.

Nutrition Facts : Calories 550, Fat 24.8, SaturatedFat 3.5, Sodium 149.8, Carbohydrate 73.9, Fiber 12.5, Sugar 8.3, Protein 14.6

ELOTE SALAD SUMMER CORN SALAD

ELOTE SALAD SUMMER CORN SALAD image

Categories Corn

Number Of Ingredients 11

Ingredients

Chile-lime mayo
1/2 cup mayo
juice of one lime
1/2 tsp mild chile powder (plus a little more for dusting)
1/4 tsp smoked paprika
1 tsp hot sauce
Mix together all ingredients and refrigerate until ready to add the corn. Can be done well in advance.
6 ears corn in husks
1/2 cup coarsely chopped cilantro
3 scallions, sliced
1/2 cup Cotija cheese, crumbled

Steps:

Using a big pot or pail, soak the corn in husks in cold water for at least 1 hour. Use a smaller lid or plate as a weight to keep the cobs submerged. Arrange husks around the outer edges of grill (low heat). The steam from the soaking period will cook the corn. As the husks toast, about 5 minutes on the first side, use tongs to rotate each cob in quarter turns (so the cobs cook evenly). When the husks are toasted all around (about 20 or 25 minutes), remove. When cool enough to handle, shuck. Lightly char the shucked corn on all sides over medium fire for about 10 minutes. Do this dry: no oil or salt or pepper. Cut the kernels from the cob. Add the kernels to the spicy mayo along with the cilantro and scallions, mixing well to coat. Mix in most of the cheese and scatter the rest over the top, along with a dusting of chile powder.