Cooking and Barbecue Magazine

Free Online Cooking and Barbecue Magazine

FREE Cooking and Barbecue Magazine page contents .

Elite Elote Salad

Elote salad has quickly become one of my go-to sides for anything coming off the grill or smoker. This crisp summer and fall salad is a great accompaniment to any main course when the weather is hot and the corn is plenty.  There are many different versions of this salad out there, in this one, I’ve grilled the corn while on the cob, and added grain for substance. What I love most about this salad is that there is no wrong way to serve it. It is versatile, healthy, vegetarian, and often times the star of the show. Get creative, try different flavors and choose your own adventure.

Elite Elote Salad Recipe


  • 2 cups cooked quinoa or wild rice
  • 5 cups grilled and chilled sweet corn
  • 2.5 cups sweet peppers
  • 2 each jalapenos
  • 1 cup grated cotija cheese
  • ½ cup crème fraiche or mayonnaise
  • 4 each green onions(red onion optional)
  • 1 bunch cilantro
  • 1 whole lime
  • 2 teaspoon salt
  • 1 teaspoon black pepper


Grill the corn for 3-4 minutes while on the cob. Once the corn is cool enough to handle – use a knife to remove the kernels from the cob. Place an upside down cup in the center of a large bowl to catch the kernels as you work.

Once all the kernels are removed, add the other prepped ingredients and mix thoroughly. You can leave the cilantro whole, or use your knife to cut into a chiffonade.

Once completely mixed and properly seasoned, store the Elote Salad in the fridge for 4-5 hours before serving.

By: Mitch Below 

New Bonus Gifts with your Craft Beer Club subscription – click here to view!



Republished by Blog Post Promoter

Posted in: More Articles

About the Author:

Comments are closed.