There is nothing we love more than elotes, which is a Mexican street corn treat, where grilled corn is slathered in spices, herbs, and cheese. For a party, it’s a little hard to bring a tray of elotes so I made a salad in the same flavor spirit. I won’t go so far as to call it esquites, because I don’t serve it warm, but it’s fairly close.
This may look like just a boring old bowl of corn, but when these flavors come together, some sort of magic happens. This corn salad disappeared as quickly as the queso at my last party, and that is saying something.
Get the best grilled corn salad recipe after the jump…
The Best Grilled Corn Salad Recipe
4 ears of corn
Juice of 3-4 Limes
1.5 tsp ground cumin
1.5 tsp chili powder (mild)
1/2 cup olive oil
2 cups cherry tomatoes, halved
1/2 cup diced cilantro
3/4 cup diced red onion (dice it very small)
1/4 lb crumbled cotija cheese (cotija is available at most goceries stores here in LA, but if you can’t get it you can sub feta, or soemthing crumbly with a sharp flavor)
Optional – black beans. I don’t like beans, but if you want to add some protein, stir in some black beans, about 1 cup (cooked, or from a can drained and rinsed)
Remove the husks and silks from the corn. Soak the corn in water for about 20 minutes. Heat up a grill and grill the corn, turning every few minutes, until it has a good black char on it.
Slice the kernels off the corn and place into a bowl. Let them cool.
Once cooled, add the tomatoes, cilantro, red onion, and cheese.
Make the dressing by combining the lime juice, chili powder, cumin, and olive oil. Place in a jar and shake to combine or whisk until emulsified. Pour it over the salad and stir to coat.
Refrigerate until chilled, about 20 minutes. The longer it sits the more the flavor will combine. I would eat it that day, but it is good for a couple of days of leftovers.