Elote Salad Recipe

Exceptional and incredibly simple game day recipe! I made a few adjustments to save time, such as using frozen organic sweet corn instead of grilling it. I sautéed the corn in butter until it was nicely browned. For the sauce, I incorporated 1 cup of sour cream and doubled the spices, although tripling them would have worked well too. I used Chipotle Tabasco for a kick of heat, approximately 1 tablespoon. Topped off with a generous amount of cotija cheese, cilantro, lime wedges, chopped red bell pepper, and a sprinkle of smoked paprika. Our guests couldn't stop praising it. A bonus is that this dish tastes delicious both hot and at room temperature, making it perfect for entertaining a crowd since it only gets better as the cheese melts.

I prepared this dish on the stovetop instead of grilling the corn on the cob like some others did, as I was short on time. I added Hellmann's Spicy Mayonnaise along with the recommended spices, using 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. I also included cilantro, green onions, and cotija cheese. The final result was delicious, and I will definitely be making it again. I made a large batch using 2 bags of corn for a block party, but if making it for just the family, 1 bag of corn with half of the dressing would be sufficient.

I tried using a package of frozen fire-roasted corn (as I don't have a grill). The initial attempt following the recipe with cilantro was a disaster - it tasted terrible. For my second try, I switched the cilantro for some parsley, using less than the instructed 1/2 cup, and it turned out much improved. The flavors also seemed to meld better after chilling in the fridge overnight. I'm actually preparing it again today. Delicious!

I decided to enhance the dish by including diced red peppers. After boiling the corn on the cob, I cut it off the cob and mixed it in with the peppers in the pan. The result was absolutely delicious!

I prepare meals for our fundraising events and concessions at our local American Legion Auxiliary Unit 290. I made this dish in a large batch and received rave reviews from everyone. It has become the most popular choice during our BBQ sales. Thank you for sharing this fantastic recipe.

The taste is exceptional!

I prepare the corn by cleaning it, then wrapping it in foil with a sprinkle of salt and pepper before roasting it in the toaster oven at 425 degrees for 45 minutes. Afterwards, I open the foil and continue cooking for an additional 15 minutes. Finally, I remove the corn from the cob and mix it together. The result is absolutely delicious!

I prepared this dish last summer and will definitely be making it again this year! I like to enhance it by adding some finely chopped red bell pepper for an extra kick! Absolutely fantastic!!