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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 ears - Corn, shucked
  • 1 cups - Olive Oil, plus extra
  • - Kosher Salt & Pepper, to taste
  • 1 - Egg
  • 1 - Egg Yolk
  • 2 - Limes, juiced and zested
  • 1 tablespoons - Pimenton, or other smoked paprika
  • 1 cups - Canola Oil
  • 1/2 - Red Onion, diced
  • 3 - Jalapenos, seeded, pith removed, diced
  • 1 cups - Cilantro, finely chopped
  • 3/4 cups - Cotija Cheese or Ricotta Salata, crumbled
  • Directions:

    1. Heat a grill to medium-high. Brush corn with olive oil and season with salt and pepper. Arrange ears on grill. Using tongs, turn corn as it browns, until all sides are charred and tender, about 5 minutes. Let cool slightly before cutting kernels off cob.

    2. In a food processor, blend egg, egg yolk, lime juice and zest, pimentón and 1½ teaspoons salt until well mixed, about 10 seconds. Keep food processor running and very slowly drizzle in oils and wait for mixture to emulsify and thicken. Stop once it resembles creamy mayonnaise, 1-2 minutes after you've begun to pour in oil.

    3. Toss kernels with onion, jalapeño, cilantro and cheese. Fold in just enough mayonnaise to lightly coat, about ½ cup. Season with extra mayonnaise, lime juice and salt, to taste.

    4. Garnish salad with extra cilantro and cheese.

    Brief Description

    Tangy, Mexican-influenced salad

    Main Ingredient:


    Category:  Vegetable salads

    Cuisine:  American

    Prep Time: 25 min


    WSJ Off Duty, 9/8/2012, Chefs Josh Habiger & Erik Anderson, The Catbird Seat, Nashville, TN

    Posted By:


    Posted On:

    September 8, 2012

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