Elote Cornbread Salad
Prep time
Cook time
Total time
This Elote Cornbread Salad is the perfect fusion of Mexican meets Southern cooking that will wow at your next summer BBQ!
Recipe type: Side
Serves: 8-12 servings
  • 4 ears of corn, husk still attached
  • 1 box of cornbread (such as Jiffy), baked and cut into 1-inch cubes
  • One 14.5-ounce can red kidney beans, rinsed and drained
  • juice of 2 limes
  • 1 medium red onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 3 large tomatoes, chopped
  • 1 cup cilantro ranch (recipe below)
  • 10 oz cotija cheese, crumbled
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • Chopped fresh cilantro leaves, for garnish
  1. Pull back the husk of the corn and remove the silk. Gather the husk back over the ear when its clean. Heat a grill to medium-high heat and add the corn. Grill on each side for a few minutes until the kernels begin to look darker. Remove the corn and allow to cool before using a knife to remove the kernels. Set aside
  2. In the bottom of a large glass bowl or trifle dish, place cornbread cubes. Layer beans, corn, lime juice, onion, bell pepper, tomatoes, cilantro ranch, cheese, chili powder, and smoked paprika on top of cornbread. Cover, and refrigerate for at least 2 hours. Garnish with fresh cilantro and extra lime, if desired.
Recipe by at https://www.mymoderncookery.com/elote-cornbread-salad/