Grilled Elote Salad

Grilled Elote Salad

(2 reviews) Write a Review



  • 8 ears of corn, shucked
  • 2oz olive oil
  • 2 tbsp REC TEC Grills Ray's Front Row Master Blend
  • 4oz cojita cheese, crumbled
  • 2oz mayonnaise
  • 2oz sour cream
  • 2oz crema
  • 1oz cilantro, chopped
  • Juice of 1 lime
  1. Preheat REC TEC Grills Bullseye to full.
  2. Season the corn with olive oil and Ray's Front Row Master Blend.
  3. Grill for 8-20 minutes until the corn has a good char.  
  4. Allow the corn to cool slightly, cut the kernels away from the cob, and pale in a large mixing bowl.
  5. Add the mayonnaise, crema, & sour cream to the corn, mix well.
  6. Top the corn salad with the lime juice and cojita.
  7. Serve the salad slightly warm.



Traditionally the corn is left whole and garnished with the mayonnaise, sour cream, crema, lime, cojita, and cilantro.  

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2 Reviews

  • Recipe

    Posted by B Dub on 11th Jun 2019

    Great recipe. The only thing I would change would be the spelling of the cheese - it's COTIJA, not Cojita.

  • Why have I never done this before?!

    Posted by John F on 15th Nov 2018

    If you like corn you will freakin LOVE this recipe! Holy moly its sooooooooooo good!

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