Elote corn salad is the perfect dish for the warming weather

I love making this salad as the weather warms up. It’s so bright and flavorful and the perfect side dish to bring to any barbecue or backyard picnic.

The ingredients are simple, and we use the homemade ranch recipe from a few weeks ago to add a creaminess and richness to the salad that everyone will enjoy. My favorite part of this recipe is the grilled corn, which adds a little pop of sweetness with every bite.

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Elote Corn Salad

Cook time: 15 minutes

Total time: 25 minutes

Servings: 8

INGREDIENTS

• 4 ears of corn, husks and silks removed
• 3 teaspoons avocado oil, separated
• 1 bunch scallions
• 1 jalapeño, seeded
• 1 cup cilantro, plus more for garnish
• 4 cups arugula
• 1 lime, juiced
• 2 tablespoons ranch (homemade or store-bought)
• Cotija cheese, for garnish
• Salt, to taste
• Freshly cracked pepper, to taste

STEPS

1. Preheat your grill to medium heat, between 350 and 375 degrees. 
2. Brush the corn with a light coating of avocado oil
3. Place corn on the grill, and cook for 10 to 15 minutes, rotating the corn to a new side every couple of minutes. The corn should be steaming and tender when finished.
4. While the corn is cooking, thinly slice the scallions, small dice the jalapeño and chop the cilantro.
5. Once the corn is completely cooked, cut the kernels off into a bowl.
6. Add scallion, jalapeño, cilantro and arugula to the bowl with the corn.
7. Lightly drizzle about 2 teaspoons of avocado oil, and add the juice of one lime and the ranch. Add salt and pepper to taste.
8. Toss the salad until everything is combined. Sprinkle with cotija cheese, and garnish with extra cilantro.

Enjoy!