Rating: 4.5 stars
29 Ratings
  • 5 star values: 21
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 29 Ratings

This salad takes its cues from the classic Mexican street food, elote, which is grilled corn rubbed with spices and cheese. Here, the corn is easier to eat since it’s off the cob, and it’s mixed with arugula and beans for a filling, fresh summer salad. Because you’re eating the corn raw, try seeking out fresh corn from a local stand or farmers’ market. Serve this salad alongside grilled proteins like fish, chicken, or steak, or serve with hard-cooked eggs for a vegetarian twist. If you can’t find cotija, you can substitute parmesan or aged Cheddar.

Gallery

Credit: Jen Causey

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together mayonnaise, chives, chopped cilantro leaves and stems, jalapeño, lime zest and juice, chili powder, pepper, salt, and half of the cheese in a large bowl until combined. Add beans, corn, arugula, remaining cheese, and whole cilantro leaves and stems and toss to combine.

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Nutrition Facts

386 calories; protein 13g; carbohydrates 32g; fiber 2g; fat 24g; saturated fat 7g; cholesterol 36mg; sugars 5g; sodium 858mg.
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