It was my first time using a gas grill—admittedly a little intimidating—but I pulled together a simple, flavorful Skillet Elote Corn & Tomato Salad that turned out amazing. Sweet corn, burst cherry tomatoes, thinly sliced red onion, and a buttery elote-inspired twist make this dish fresh, smoky, and perfect for summer gatherings. Below I share the recipe, grilling tips from a beginner, and how to store leftovers.
Weber Spirit Grill Tips (from a First-Time Griller)
- Use the top rack to gently toast buns so they get warm without charring. Buttered buns add great flavor.
- Cook on medium heat to develop a golden crust without overcooking. Closing the lid helps retain heat and melt cheese faster.
- Preheat the grill for 10–15 minutes so the grates are hot enough to sear and food is less likely to stick.
- Don’t press the patties (if grilling burgers). Pressing squeezes out juices and dries the meat.
The Weber Spirit is easy to use and includes a side burner that functions like a gas stove. It’s been ideal for my grilling experiments.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Items Featured in the Video
More Delicious Corn Recipes
Common Questions
Yes. Thaw and pat the corn dry before sautéing to keep the texture pleasant.
Cotija is traditional, but feta or queso fresco are good alternatives.
Skillet Elote Corn & Tomato Salad
10 mins
35 mins
45 mins
Equipment
- Grill skillet
Ingredients
- 10 oz bag frozen sweet corn, thawed
- 1 pint cherry tomatoes, halved (about 2 cups)
- 1/4 red onion, thinly sliced
- 4 Tbsp salted butter
- 1½ tsp elote seasoning, plus extra for garnish
- 1/4 cup cotija cheese
- About 1 oz crumbled feta, for topping
Instructions
- Prep all ingredients and keep them nearby so everything is ready once the grill or side burner is hot.
- Preheat a grill-side burner or stovetop to medium heat.
- Melt the butter in a cast-iron or grill-safe skillet, then stir in the elote seasoning.
- Add the red onion and sauté for about 2 minutes until softened.
- Add the corn and cherry tomatoes. Cook 5–6 minutes until the tomatoes blister and the corn gains some char.
- Stir in the cotija cheese and cook 1–2 more minutes until warmed and slightly melty.
- Transfer to a serving bowl, top with crumbled feta, and sprinkle extra elote seasoning to taste.