Mexican Elote Corn Salad


Summer is *almost* officially here and since this year we've been lucky enough to have a wonderfully warm month of May, our grill has been out in full force already.

I find myself always looking for creative side dishes to pair with grilled meats and fish and today I'm going to share a recipe for an Elote Salad - passed along to me by my best friend.  

An Elote Salad is a charred corn salad that goes great with any Mexican-themed meals. 

One of my favorite places on earth is Cabo San Lucas, as I've been traveling there almost every year with my family for the past 17 years!  The beach is my version of heaven - throw in some Mexican food and margaritas - and tell me how it gets better than that! 

Our go-to dinner order is the whole grilled Red Snapper - yum! - served with homemade tortillas and all the fixings to assemble your own fish tacos.

When we can get Red Snapper fresh in Seattle (usually at Whole Foods) we try to recreate the meal ourselves and often serve it with the Elote Salad.

Hope you enjoy!



2 tbsp butter
3 cups corn (about 4 ears), cut from the cob
1/2 jalapeno, seeded and finely diced
3 tbsp mayo
1 garlic clove, grated
2 green onions, sliced
1 handful cilantro, chopped
1 juiced lime
2 tbsp cotija cheese, crumbled
Chili powder to taste


  1. Melt the butter in a heavy skillet over medium-high heat.
  2. Add the corn, toss and let it sit - cooking until charred - mix it up and let it char again, about 6-10 minutes.
  3. Add the jalapeno, saute for a minute and remove from heat.
  4. Mix everything and serve warm or at room tempterature. 


Jade Leong