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    Elote Corn Salad

    Elote Corn Salad
    • 4 ears of corn
    • 1 tablespoon mayo
    • 1 garlic clove, minced
    • 1 lime, juiced
    • 1 avocado, cubed
    • 1 jalapeno, thinly sliced
    • 1/4 red onion, chopped
    • 1 cup cherry tomatoes, halved
    • 1/4 teaspoon Morton & Bassett Chili Powder
    • 1 teaspoon Morton & Bassett Paprika
    • 1/4 cup Cilantro, chopped
    • 1/4 cup Cotija cheese for topping
    • Salt & Pepper to taste
    Elote Corn Salad

    Grill the ears of corn, husk on, about 15-20 minutes.

    While the corn is grilling, mix the mayo, garlic, and lime juice together in a small bowl.

    Once the corn is finished grilling, remove husks and carefully cut kernels off the cob.

    Combine the avocado, jalapeno, onion, tomatoes, and grilled corn kernels in a large bowl. Drizzle the mayo dressing over, sprinkle the chili powder and paprika in, and toss to combine.

    Top with cotija cheese and fresh cilantro. Enjoy!