This Elote Cornbread Salad is the perfect fusion of Mexican meets Southern cooking that will wow at your next summer BBQ!
It seems like every summer I create a dish that I obsess over until all the pumpkin spice stuff comes out. In 2018, that dish may just be this Elote Cornbread Salad. Sadly, It may not be long before we see pumpkin spice flavored goods, so let’s enjoy it while we can.
Every time we had a cookout or my birthday growing up, my grandma would take requests for what dish I wanted her to make. Without fail, it was always her cornbread salad. Like this version, hers had cornbread, corn, beans, peppers, and tomatoes. She wasn’t a big fan of all the chopping it entailed, but she would happily make it because it was my favorite. I had a major craving for it recently, so I thought I would combine the classic flavors with another one of my faves, elote. If you don’t know, elote is a Mexican street food of grilled corn slathered mayo and covered in chili powder, smoked paprika, and Cotija cheese. Seriously, it’s so so good. I combined the two dishes to make this salad and it’s safe to say that it’s going to be a summer staple for years to come.
- 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
- 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
- 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.
- 1 packet dry ranch dressing mix
- 1 cup mayonnaise
- 1 cup buttermilk
- 1 cup cilantro leaves
- Add all ingredients to a blender and run on medium speed for 2 to 3 minutes until smooth and creamy.