Crock-Pot Express Mexican Elote Corn Salad

You can serve this Elote Salad either hot or cold. If you are serving it hot go ahead and add the cojita cheese and cilantro right before serving it. But if you want to serve it cold, refrigerate it for about 6 hours (or longer) until fully chilled. Then, add the cheese and cilantro right before serving. Or, you can serve it hot one day and eat leftovers cold the next day.

Shoepeg corn is a sweet mildly flavored white corn that usually features narrow, small corn kernels that are packed on the cob tightly. This type of corn dates back to the American Civil War era and is pretty hard to find fresh unless you grow it yourself in your home garden. However it is pretty easily found canned. If you cannot find canned shoepeg corn go ahead and use regular canned corn.

Cojita cheese is a salty and crumbly cheese that is used in many traditional Mexican and Mexican inspired savory dishes. It is a cows milk cheese that is named after the town Cojita in the Mexican state of Michoacán. The color of the cheese is white and it has a strong salty yet milky flavor.

Cojita cheese can be found in most major grocery stores in the cheese aisle but may be seperated by the fresh Mexican foods like fresca crema, cook-at-home tortillas and fresh pico de gallo.

If you cannot find Cojita cheese you can use Anejo (another dry Mexican cheese) or finely crumbled queso fresco (a fresh Mexican fresh cheese). If you don’t have access to any of these delicious Mexican cheeses you can use Feta cheese, Parmesan cheese or Romano cheese.