Skillet Elote Corn & Tomato Salad
It was my first time using a gas grill (a little scary, not gonna lie!), but I pulled together this super simple and flavorful Skillet Elote Corn & Tomato Salad. Sweet corn, juicy cherry tomatoes, red onions, and a buttery elote-style twist—it’s fresh, smoky, and perfect for summer. Sharing the recipe and what I learned from grilling for the first time! If you want to find more recipes with corn you can click here! This dish also pairs perfectly with my Big Ranch Burgers!
Weber Spirit Grill Tips (from a First-Time Griller!)
- Use that top rack: It’s the perfect zone for gently toasting buns without charring. Buttered buns = next-level flavor.
- Keep it medium: Medium heat on the main grates gives you a golden crust without overcooking. Shut the lid to trap heat and melt cheese faster.
- Preheat with purpose: Always give the grill 10–15 minutes to preheat. It helps the grates get hot enough to sear and avoids sticking.
- Don’t press the patties! Let those juices stay right where they belong—inside.
This grill is so easy and perfect to use with It’s side burner for using a gas fired stove, You can get the Weber Spirit-4 here if you’re interested for my grilling series!
👝 How to Store Leftovers
Store in the refrigerator for 3-5 days and heat up using a pan or you can microwave it.
🎥 Items Featured in the Video
🗒 More Delicious Corn Recipes
🤔 Common Questions
Yes! Just thaw it and pat it dry before sautéing for the best texture.
Cotija is classic, but feta or queso fresco work well too.
Skillet Elote Corn & Tomato Salad
Equipment
Ingredients
- 10 oz bag frozen sweet corn thawed
- 1 pt cherry tomatoes halved (~2 cups)
- ¼ red onion thinly sliced
- 4 Tbsp salted butter
- 1½ tsp Trader Joe’s elote seasoning plus extra for garnish
- ¼ cup cotija cheese
- ~1 oz crumbled feta for topping
Instructions
- Prep all ingredients ahead of time. Keep everything nearby to make things easy once the grill’s hot.
- Preheat the side burner on your Weber Spirit Grill to medium heat.
- Add butter to a cast-iron skillet. Once melted, stir in the elote seasoning.
- Add the red onion, and sauté for 2 minutes until softened.
- Add the corn and cherry tomatoes. Cook for 5–6 minutes until the tomatoes blister and the corn gets a bit charred.
- Stir in the cotija cheese and cook for 1–2 more minutes, just until warm and slightly melty.
- Transfer to a serving bowl, top with feta cheese, and sprinkle with more elote seasoning to taste.
Video
Would you like to save this? 📌
We'll email this post to you, so you can come back to it later!
