Sorta White Elote Salad

Elote Salad


Soak the corn in their husks in water for an hour.

In a bowl mix mayonnaise, Sorta white sauce, One-legged chicken sauce, 2 tbsp Chili Lime rub, 1 tbsp, Blackening, and juice from lime. Refrigerate mixture.

Set up the grill at medium heat. Be sure to have a section for indirect heat.


Place corn (in their husks) on indirect heat.

Cook corn for about 20 to 30 minutes turning the corn about every 5 minutes to cook evenly. Place to the side when cooked. Husks will be dry and toasty-looking. Allow a bit of time to cool and shuck the corn.

Add corn back to the grill and give the corn a light char. Turn frequently. It should take 5 to 10 minutes depending on the heat. Remove and let cool.  Remove the kernels from the cob. 


Add the corn to the sorta white mixture. Then add scallions, crumbled queso Blanco (leave some to add to the top), and cilantro. Mix well.

Top with a bit of queso Blanco and a sprinkle of Lane's Blackening Rub.

Serve and Enjoy!! 


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