Smoked Elote Salad with Fire-Roasted Pueblo Chiles and Cherry Wood Salt

Charred Corn and Pueblo Chile Elote Salad with Cherry Smoked Salt

August 3, 2025

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

Rated 5.0 stars by 1 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

260

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.

Cook Mode

Ingredients

For the salad

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)

To Garnish

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.

Recipe Note

This Charred Corn and Pueblo Chile Elote Salad brings together Colorado’s most iconic summer flavors in one bowl. The sweetness of the corn, the subtle heat of the chiles, and the whisper of Cherry Smoked Salt create a smoky, creamy balance that pairs beautifully with any grilled meat or cold beer.

Discover more Colorado-inspired recipes at Revolution Barbecue Recipes. Learn more about the philosophy behind The New Smoke of the West and how fire, altitude, and independence define Colorado barbecue.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (160 grams)
Calories 260, Fat 20 grams, Polyunsaturated Fat 4 milligrams, Monounsaturated Fat 7 milligrams, Carbs 18 grams, Protein 6 grams, Potassium 280 milligrams, Fiber 2 grams, Sodium 420 milligrams, Sugar 6 grams, Iron 0.6 milligrams