Elote Corn Salad with Olivelle Jalapeno Lime White Balsamic Vinegar


1/2 Small Red Onion, Diced
2 Tablespoons Olivelle Jalapeno Lime White Balsamic Vinegar
1/2 teaspoon Granulated Sugar
1/4 teaspoon Kosher Salt
6 Ears of Corn, Shucked
1/3 Cup Sour Cream
1/3 Cup Mayonnaise
Juice & Zest of 1 Lime
Olivelle Cumin & Garlic Seasoning 
1/4 Cup Fresh Cilantro, Chopped

Tools To Use:

Olivelle Cumin & Garlic Rub & Seasoning

Charcoal Companion Non-Stick Corn Basket

Progressive Corn Stripper 

RSVP Deluxe Corn Shucker

Norpro Lime Juicer 


  • Combine diced red onion, Olivelle's Jalapeno Lime Balsamic Vinegar, 2 tablespoons cold water, salt, and sugar in a pint size jar. Cover and set aside in fridge at least 3-4 hours in advance, overnight is better.
  • Heat a grill to medium-high. Lightly oil grates on your Corn Basket and place shucked corn cobs directly on them. Cook corn until charred in spots all over, turning as needed. Transfer cobs to a cutting board to cool slightly.
  • Blend sour cream and mayo in a large bowl.
  • Cut corn from cobs using a Corn and add cut corn and drained pickled onions to the large bowl. Add lime juice and zest, Olivelle Cumin and Garlic seasoning to taste, and stir in chopped cilantro.
  • Optional: Top with cotija cheese and/or minced scallions