This ensalada de elote asado is a delightful fusion of smoky, charred corn kernels and creamy, buttery avocados. It has a tangy kick from fresh lime juice and is perfect to serve as a side, topping, or dip!
Ensalada de elote asado is a Mexican dish that translates to “grilled corn salad” in English.
The texture of this salad is a delightful combination of crunchy, creamy, and tender elements from charred corn, avocado, crispy spring onions, and sautéed vegetables.
You can serve this salad warm, at room temperature, or chilled and it will be a great addition to your next backyard barbecue, party, or picnic paired with pollo asado tacos, burgers, or steak!
Ingredients
- Corn: I used grilled fresh corn (elote), but feel free to use canned or frozen corn in a pinch.
- Avocado: 1 large ripe avocado, diced.
- Green peppers: You can use poblano peppers or green bell peppers, diced.
- Onions: You’ll need white or red onions, plus 3-2 spring onions for extra crunch and presentation.
- Lime: Fresh lime juice for a tangy kick. You can also use lemon juice instead.
- Oil: Use a good quality of extra virgin olive oil, or your favorite vegetable oil.
- Spices & seasonings: Fresh garlic, salt & pepper. Those will add simple but earthy flavors to this salad!
How to Make Ensalada de Elote Asado
Preheat your grill to medium-high heat. You can use a gas or coal grill or even a grilling pan on the stove.
Place the corn on the grill and cook for about 10-15 minutes, turning occasionally, until the corn kernels are tender and have some grill marks. Remove from the grill and let it cool slightly.
Use a sharp knife to cut the kernels off the cob, then place them in a large mixing bowl.
Dice the onion and green peppers. Heat the olive oil in a pan over medium heat.
Add first the peppers and cook for 2 minutes. Then add the onion and cook stirring constantly until the onion become translucent and the peppers are nicely soft.
Stir in the garlic, season with salt and pepper to taste, then turn off the heat.
Add the onions and peppers mixture to the bowl with grilled corn and allow everything to reach room temperature.
Once the ingredients are cooled down, dice and add the avocado.
Slice the green onions and add half of them, season with salt and pepper, add fresh lime juice, and then gently toss everything together to mix the flavors.
Transfer the ensalada de elote to a serving platter, sprinkle the remaining spring onions on top for a pop of color and presentation, and serve.
Tips & Recipe Notes
- Before grilling your corn you can soak the ears in cold water, so the corn won’t dry when cooking.
- Make sure your grill is preheated to medium-high heat before placing the corn on it. This allows for even cooking and helps to develop those desirable grill marks.
- Handle the avocado with care. Cut it just before adding it to the salad, and use a gentle tossing motion when combining it with the other ingredients to avoid mashing it.
- Avocado already has a creamy texture and delicate taste, that’s why I like to dress & season this ensalada de elote only with lime juice, salt, and pepper, to not overpower the natural flavors of the ingredients.
Recipe Variations
This ensalada de elote recipe is so versatile and can be easily customized with various ingredients to suit different tastes and preferences. Here are my favorite recipe variations to try:
- Beans or chickpeas: Mix in 1 cup of black beans, black-eyed peas, cannellini beans, or chickpeas.
- Quinoa or rice: Add 1 cup of cooked quinoa or cilantro lime rice.
- Cheese: You can use 2/3 cup of crumbled queso fresco or feta to mix with the salad. Remember to leave some to sprinkle on top for the presentation.
- Spicy: There are various ways for spicing up this salad. For instance, you can sauté some jalapeno peppers with the onions, or you can add a pinch of chili powder, chili flakes, chopped fresh serrano peppers, or pickled chiles en vinagre.
- Fruity: Add 1/2 cup of diced mango, kiwi, or pineapple for a sweet touch. Or add a bunch of quartered cherry tomatoes.
- Herbaceous: Add chopped cilantro, chives, or parsley.
What to Serve With
Enjoy this ensalada de elote as a cooling accompaniment to spicy dishes like beef chile rojo or pollo a la diabla (deviled chicken). The creamy avocado will help temper the heat while providing extra richness.
Fish is also a nice pairing, whether it’s grilled salmon, tilapia, or brochetas de camaron (shrimp skewers).
If you’re a meat lover, then I recommend serving this corn and avocado salad with carne asada or steak quesadillas.
Store
This ensalada de elote asado last for 1-2 days in the fridge. Transfer the salad to an airtight container with a tight-fitting lid, this way the lid will help prevent air from getting in and prevent the avocado from oxidizing.
Consider adding more lime juice to the salad to help keep the avocado from turning brown.
If you want to make this salad ahead of time— maybe to bring it to a potluck or party— add the avocado to the salad just before serving.
More Salad Recipes
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Grilled Corn And Avocado Salad
Equipment
- grilling pan
- mixing bowl
Ingredients
- 2 ears of fresh corn
- 1 large ripe avocado
- 1 large poblano pepper or green bell pepper (diced)
- 1 small white onion (diced)
- 4 spring onions (sliced)
- 1 lime (juiced)
- 1 clove garlic (minced)
- 2 Tablespoons extra virgin olive oil
- salt and pepper (to taste)
Instructions
- Preheat your grill to medium-high heat.
- Grill the corn for about 10-15 minutes, turning occasionally, until the corn kernels are tender and have some grill marks. Remove from the grill and let it cool slightly.
- Use a sharp knife to cut the kernels off the cob, then place them in a large mixing bowl.
- Heat the olive oil in a pan over medium heat.
- Add the peppers and cook for 2 minutes. Then add the onion and cook stirring constantly until the onion become translucent and the peppers are nicely soft.
- Stir in the garlic, season with salt and pepper to taste, then turn off the heat.
- Add the sautéed onions and peppers to the bowl with grilled corn and allow everything to reach room temperature.
- Dice and add the avocado to the bowl, then add half of the spring onions too.
- Season with salt and pepper, add fresh lime juice and gently toss everything together for 1-2 minutes. Adjust seasonings if needed.
- Transfer to a serving plate and sprinkle the remaining spring onions on top. Serve immediately.
Notes
- If you want to make this salad ahead of time, add the avocado to the salad just before serving.
- Before grilling your corn you can soak the ears in cold water for 10-15 minutes, so the corn won’t dry when cooking.
- Handle the avocado with care. Cut it just before adding it to the salad, and use a gentle tossing motion when combining it with the other ingredients to avoid mashing it.
Nutrition Information
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This corn and avocado salad is my ultimate summer delight! The smoky corn, creamy avocados, and tangy lime juice create a burst of flavors and textures that I crave. Whether served warm or chilled, it’s my go-to side for barbecues and picnics!
It was perfect and everyone loved it. Served with grilled chicken and my family asked for seconds :D
Great, I have some spare avocados that I can use in this recipe.
This salad is so refreshing and perfect for Summer! I love the lime flavor with grilled corn, and creamy avocado.
We made this for a BBQ and it went down very well! Such a great side.
This looks and sounds light, refreshing and delicious! It’s perfect for a BBQ or picnic.
I have both corn and avocado on hand, and this salad looks so tasty, going to try making it for lunch!