How To Make Elote Corn Salad On A Big Green Egg

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The Big Green Egg is the ultimate cooking experience!  Gone are the days of pricey meals at restaurants and here to stay are many delicious dishes! Let the grill do the work as you make Chef Jason's Elote Corn Salad with simple ingredients and the beautiful flavor from your BGE.

Elote Corn Salad On A Big Green Egg 

Big Green Egg – The BBQ Buddha  |  Ace Hardware - Chef Jason Morse

Yield: Serves 4-6 people

Prep time: 20 Minutes

Cook time: 20-25 Minutes


Measure                          Ingredient                                           

2 Tbsp                                    Oil, Olive, Blend

4 ea                                        Corn, Fresh, Ears, Large - kernels cut off

Taste                                      Kosher Salt

Taste                                      Black Pepper, fine grind

2 Tbsp                                    Mayonnaise

1 Tbsp                                    Sour Cream

4 Tbsp                                    Cheese, Cotija - Grated

½ Cup                                    Onion, Green, Tops only - finely sliced

½ Cup                                    Cilantro, Fresh - finely chopped

1 Ea                                        Pepper, Jalapeno, Large, Seeded - Grilled and Chopped

2 Cloves                                 Garlic, Fresh - Crushed

1 Tbsp                                    Juice, Lime, Fresh

1 Tbsp                                    Fire Salt, 5280 Culinary

Grilled Corn, Jalapenos and Salad Mixing:

  1. Load the FireBowl and Start the charcoal on half (use the FireBowl divider if using an XL or XXL BGE)
  2. Prepare the Big Green Egg for direct cooking over high heat (400°F)
  3. Insert the EGGspander base and load with the half moon grill grate, over the charcoal side
  4. Adjust top vent and bottom vent to ¾ open and bring temperature to 400˚
  5. Once temp reaches 400˚ adjust vents to maintain temp at 400˚
  6. While Grill is pre-heating -
  7. Shuck Corn and remove all silks
  8. Load the Corn onto the grill grates and grill on all sides until caramelized, approx. 12 minutes
  9. At the 6 minute mark, add the Jalapeno and grill on all sides for 6 minutes
    1. Jalapeno will finish when the corn is done
  10. Once the corn and jalapeno are done, remove from the grill and cool on a cutting board for 10 minutes
  11. Once cooled dice the jalapeno and place into a large mixing bowl
  12. Once cooled sliced the corn kernels off the cobb and add to the mixing bowl
  13. Toss the jalapeno and corn mixture with 1 tbsp of olive oil and season to taste with salt and pepper
  14. Add to the bowl the Mayonnaise, sour cream, cotija cheese, cilantro, garlic and lime juice and mix all ingredients well to combine
  15. Adjust seasoning if needed
  16. Garnish with Fire Salt and more cotija cheese and cilantro if desired
  17. Serve room temp or refrigerate
  18. Serve and eat within 2 days

Grills / Grill Gear Used:

  • Big Green Egg, XL
  • Big Green Egg, Charcoal, 20# Bag
  • Big Green Egg, EGGniter
  • Big Green Egg, XL EGGspander
  • Big Green Egg, XL Plancha

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Published: 3/2/2020