Mexican Corn Salad

If you live in LA, you know all about the Elote guy that comes around most neighborhoods. If you don’t live in LA, here is how you can make easy to eat Elotes (corn on the cob), just like we get in sunny So-Cal.


8 ears of corn
1/2 cup mayo
1 teaspoon paprika
1 teaspoon Cayenne pepper (optional)
4 oz Cotija cheese (shredded)
5 tablespoons of fresh squeezed lime juice
1/3 of a bunch of Cilantro (chopped)



Shuck the corn and rub it with olive oil and salt. With the oven on BROIL, place corn on a baking sheet, on the top rack of the oven. Roast corn for about 4 minutes per side. I usually turn the corn about 3-4 times. Make sure not to burn it.


In a mixing bowl, combine mayo, paprika, Cayenne pepper, Cotija cheese, and lime juice.


Once corn is roasted and cooled to touch, husk the ears of corn. Combine the corn and dressing mixture, stirring well. Add in the cilantro and toss the salad again.





Serve at room temperature..