mixt elote salad

Recipe: Elote Salad

This summer, we’re not eating anything unless it is topped with this refreshing lime crema. For your next poolside party, whip up this elote salad, courtesy of MIXT at Scottsdale Quarter. 

Lime Crema Dressing

1/2 C orange juice

1/3 C lime juice

2 T champagne vinegar

1 C sour cream

1/2 C mayonnaise 

1/2 bunch cilantro 

2 tsp. salt

1 tsp. black pepper

1 tsp. ground cumin, toasted


2 chicken breasts

4 ears fresh corn, shucked 

2 heads butter lettuce, torn into bite-size pieces and washed

1 C shredded red and/or green cabbage, chopped

1 C cherry tomatoes, sliced

1/2 C cotija cheese, grated

2 avocados, sliced

1/2 C pumpkin seeds, toasted

1/2 jicama, peeled and sliced into thin batons 

1 T Tajin 

1/2 C scallions, thinly sliced 

Place all dressing ingredients into blender, and blend until smooth and creamy. Set aside. Heat grill. Season chicken with salt and pepper and grill on both sides until cooked through. Remove from grill and allow to cool. Dice chicken into 1-in. pieces and set aside. Grill corn on all sides until slightly charred. Remove corn from grill and allow to cool, then cut corn off cob. In a large mixing bowl, toss all salad ingredients except chicken, avocado and Tajin with your desired amount of dressing. Once tossed, arrange chicken and avocado on top of salad attractively and shower the salad with Tajin. Serves four.

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