Grilled Elote Salad


  • 8 ears of corn, shucked
  • 2oz olive oil
  • 2 tbsp Cassanova's Competition Rub
  • 4oz cojita cheese, crumbled
  • 2oz mayonnaise
  • 2oz sour cream
  • 2oz crema
  • 1oz cilantro, chopped
  • Juice of 1 lime


  • Preheat Bullseye to full.
  • Season the corn with olive oil and Cassanova's Competition Rub.
  • Grill for 8-20 minutes until the corn has a good char.  
  • Allow the corn to cool slightly, cut the kernels away from the cob, and pale in a large mixing bowl.
  • Add the mayonnaise, crema, & sour cream to the corn, mix well.
  • Top the corn salad with the lime juice and cojita.
  • Serve the salad slightly warm.


  • Traditionally the corn is left whole and garnished with the mayonnaise, sour cream, crema, lime, cojita, and cilantro.