Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 5831 Elote Farro Tomato Salad {Mexican Street Corn Salad} Recipe Elote Farro Tomato Salad {Mexican Street Corn Salad} Recipe Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Elote Farro Tomato Salad {Mexican Street Corn Salad} |

Elote Farro Tomato Salad {Mexican Street Corn Salad}

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x


This veggie-laden salad has flavors of Mexican street corn (elote), plus an abundance of fresh summer vegetables and herbs!


  • 1 1/2 cups uncooked farro, rinsed
  • 4 ears corn, husked
  • 2 Tbsp olive oil, divided
  • 1/4 tsp each salt + pepper, plus an extra 1 tsp salt
  • 2 Tbsp butter, softened
  • 2 Tbsp mayonaise
  • 2 tsp smoked paprika
  • 1 tsp chile powder
  • 1/2 cup cotija cheese, crumbled and divided
  • 2 limes
  • 3 green onions, diced
  • 2 cups cherry tomatoes, halved
  • 1/3 cup fresh basil, chopped
  • 2 jalapeños, diced
  • 1/4 cup fresh cilantro, chopped


  1. Cook the farro according to directions {bring 3 cups of water to a boil, add the farro and reduce heat to a simmer, cook for 20 minutes or until desired chewiness}. Remove from heat and fluff with a fork when ready.
  2. Meanwhile, use 1 Tbsp olive oil to brush the corn and season with 1/4 tsp each salt and pepper. Wrap the corn in a layer of foil and grill, over high heat, turning frequently. I used my gas stove for this. All in all, cook the corn for 8-10 minutes. Check one of the husks to see if it’s done, and don’t be afraid to blacken it!
  3. When the corn is done, let cool for 10 minutes before proceeding. Meanwhile, combine the butter and mayonaise in a small cup. Stir will, then brush over the slightly-cooled corn. Combine the smoked paprika with the chili powder and sprinkle over the buttery corn. Sprinkle the cheese over the corn, as well.
  4. As the corn continues to cool, assemble the salad by pouring the remaining 1 Tbsp olive oil, plus juice from two limes, over the farro. Toss to coat, then ad the diced green onions, halved cherry tomatoes, chopped basil, jalapeños, and cilantro. Cut the corn kernels off of the cob, and add to the salad. Add any remaining butter/mayonaise and paprika/chili powder mix you have. Toss well, and serve warm or cold!