Elote Salad

Make this Tonight - "Poolside Shrimp Taco Platter"

Prep Time


Elote Salad

  • ½ cup romaine, chopped
  • ½ cup iceberg lettuce, chopped
  • 1/8 cup red onion, chopped ¼”
  • ¼ cup Persian cucumber, chopped ¼”
  • ¼ cup cherry tomatoes halved
  • ½ cup corn kernels, grilled
  • 2 tablespoons cilantro, chopped + extra for garnish
  • 2 tablespoons cotija cheese, grated
  • 2 tablespoons breakfast radish, sliced ⅛-inch thick
  • 1 lime, wedge
  • 1 tablespoon chili lime seasoning
  • 2 tablespoons avocado, chopped
  • ½ 6” corn tortilla, julienned (as thinly sliced as possible)
  • Vegetable or canola oil, for frying.

Chipotle Dressing

  • ½ oz. chipotle in adobo sauce
  • 4 oz. mayo
  • 1 oz, water
  • ½ lime, juice
  • 1 teaspoon salt


Elote Salad

  1. On a dry griddle or grill pan, grill the corn, rotating the corn every few minutes so that it browns all over, about 7-10 minutes until the corn is tender.
  2. Let cool and remove the kernels, using a sharp knife to slice down along the cob. It helps to do this over a sheet pan or tray to catch the kernels.
  3. Pour the vegetable or canola oil to a depth of 1 inch into a medium-size skillet or saucepot and heat over medium-high heat to 350F.
  4. Line a plate with a couple of paper towels.
  5. When the oil is hot, add the tortilla strips in batches and cook, stirring often, until they are crisp and lightly colored, about 1-2 minutes.
  6. Remove with a slotted spoon to the plate.
  7. Add all ingredients for the dressing to a blender and blend until smooth.
  8. Toss lettuces, cucumber, red onion, 1/2 of the cherry tomatoes, 1/2 of the chopped cilantro with 2 tablespoons chipotle dressing. Place in a serving bowl.
  9. Using the same mixing bowl, toss corn, ½ cotija crumble, squeeze of lime, remaining chopped cilantro, chili lime seasoning, and 1 tablespoon chipotle dressing.
  10. Place on top of the salad.
  11. Top with chopped avocado and stack tortilla strips.
  12. Sprinkle remaining cherry tomatoes around salad along with sliced breakfast radish.
  13. Garnish with cilantro on top and sprinkle remaining cotija cheese.