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elote salad mexican street corn salad

Elote Salad

Carson Morby
A fun deconstructed version of classic Mexican street corn. A great way to enjoy a delicious dish in a bowl, or on a plate.
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Prep Time 25 minutes
Course Side Dish
Cuisine Mexican

Ingredients
  

  • 5 Ears Corn
  • Salt and Pepper to Taste
  • 3 Tbsp Mayonnaise
  • 1/4 Cup Finely Chopped Onion
  • 1/2 Cup Finely Chopped Cilantro
  • 1 Diced Jalapeno (Seeds Removed)
  • 2 Cloves Minced Garlic
  • 1 Tbsp Lime Juice
  • 1/2 tsp Chili Powder
  • 1/2 tsp Smoked or Regular Paprika
  • 1 Diced Medium Avocado
  • 2 Tbsp Grated Parmesan Cheese

Instructions
 

  • Preheat your grill for high heat. Shuck the corn. Place the corn directly on the grill greats and cook until there are slight bits of char on some kernels on all sides of the corn. Let cool. Use a knife to cut the corn off of the cob
  • Put the corn into a mixing bowl.  Add all of the other ingredients to the corn.  Mix well to combine ingredients.  Chill in the fridge for at least an hour before serving.  This allows the flavors to soak in and the salad to cool down. This salad is best served cold. Enjoy!
Keyword bbq, elote, elote salad, mexican street corn, mexican street corn salad, street corn, street corn salad, yolk and smoke