Charred Corn and Pueblo Chile Elote Salad with Cherry Smoked Salt
In Colorado, summer flavor is built on fire. The high plains around Pueblo give us two things worth celebrating — corn so sweet it tastes like sunshine and chiles that carry just enough heat to remind you you’re still in the West. Together, they tell the story of The New Smoke of the West, where smoke isn’t a technique but a philosophy.
This Charred Corn and Pueblo Chile Elote Salad captures everything Colorado barbecue stands for. The corn is flame-blistered until smoky and caramelized. The chiles are roasted over open fire for depth and sweetness. Tossed with a creamy lime dressing and finished with Cherry Wood Smoked Salt, this dish brings balance to the table — smoky, tangy, spicy, and bright. It’s not a side dish. It’s a reflection of how Colorado cooks: bold, local, and independent.
Smoked Elote Salad with Fire-Roasted Pueblo Chiles and Cherry Wood Salt
6
15 minutes
10 minutes
260
American
Side Dish
Elote, Mexico’s beloved street corn, gets a mountain makeover in this version that captures the warmth and spirit of Colorado. The secret isn’t only the char on the corn. It’s the combination of roasted Pueblo chiles and Cherry Wood Smoked Salt that gives this salad its depth and character. Every kernel carries a touch of heat, a hint of smoke, and a burst of sweetness.
Cooking at altitude means trusting your fire. The corn sears quickly under high heat, while the chiles lend earthy flavor and a sense of place. The creamy lime dressing ties everything together without hiding the smoke. Whether you serve it warm beside ribs or chilled at a backyard cookout, it’s a simple, bold, and local expression of Colorado barbecue.
Ingredients
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- 5 ears fresh corn, husked
- 2 large Pueblo green chiles, roasted, peeled, and diced
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese
- 1 lime, zested and juiced
1 teaspoon Cherry Wood Smoked Salt
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 2 tablespoons chopped fresh cilantro
- 1 small clove garlic, minced
- 1 teaspoon honey (optional, for balance)
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- Additional cotija cheese
Light sprinkle of Cherry Wood Smoked Salt
- Lime wedges
- Cilantro leaves
Directions
Fire Up the Grill: Preheat the grill to high heat, about 450°F. Place the corn directly on the grates and grill for 2 to 3 minutes per side, about 10 minutes total, until lightly charred all around.
- Cut the Corn: Let the corn cool slightly, then slice the kernels from the cobs into a large mixing bowl.
- Add the Pueblo Chiles: Fold in the roasted, diced chiles.
- Mix the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime zest, lime juice, Cherry Smoked Salt, smoked paprika, chili powder, garlic, and honey if using.
- Combine and Toss: Pour the dressing over the corn mixture. Add the cotija cheese and cilantro, then toss gently until evenly coated.
- Finish and Serve: Transfer to a serving bowl and top with more cotija cheese, a light sprinkle of Cherry Smoked Salt, and lime wedges. Serve chilled or at room temperature.
