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Deconstructed Elote Salad


4 full cobs of corn, about 2.5 lbs.

1/2 cup mayonnaise

2 teaspoons Tequila Lime Rub, divided

1 bunch cilantro, chopped (to be sprinkled on top, to taste)

1/2 – 3/4 cup Cotija cheese, crumbled (to be sprinkled on top, to taste)

Lime wedges for garnish


Step 1

Boil or grill corn. Boiling takes about 4 minutes (be careful not to overcook or it will be tough). To grill corn, you can trim the stalk end and the top of the silk near the top of the husk. Grill over direct, high heat until corn is tender, about 15 minutes. Allow corn to cool.

Step 2

Once cool, slice kernels off of the cob over a bowl or pan to catch the kernels.

Step 3

Mix together mayonnaise and 1 teaspoon of Tequila lime rub and add to corn mixture.

Step 4

Top with chopped cilantro and crumbled Cotija cheese to taste.

Step 5

Sprinkle remaining 1 teaspoon of Tequila Lime Rub over the top of salad.

Step 6

Garnish with lime wedges and enjoy.

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Tequila Lime Rub

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