May 30, 2024 2 min read

Wheat berry elotes salad using any variety of our organic wheat berries that you prefer! This classic Mexican street food creates a fresh and satisfying summer salad. Be sure to double or triple the recipe for any large cookouts with friends this will be a crowd favorite! 


Download a printable version of the recipe here.

Wheat Berry Elotes Salad

*This recipe contains pre-grilled corn ears



½ cup BSM Spelt wheat berries (or any wheat berry preferred)

4 cups water (boiled)

4 ears sweet corn (roasted or grilled)

2 cloves garlic (minced)

¼ cup white onion (thinly sliced, roasted or grilled)

1 large jalapeno (minced,)

1/3 cup mayonnaise (Duke’s used here)

¼ cup full fat sour cream

1 T fresh lime juice

1 tsp fine sea salt

½ tsp paprika

¼ tsp ground cumin

Pinches chili powder (optional)



cotija cheese

cilantro (chopped)

fresh lime wedges



Presoak the wheat berries in 4 cups of boiling water for 2 hours or overnight. Strain the berries, then add 4 more cups of water and transfer the soaked berries to a pressure cooker or pot. Cook the berries on the multigrain setting if using a pressure cooker, or cook over medium heat for 1 hr on a stove top until the berries are tender.


Strain any excess liquid from the cooked wheat berries and set aside.


Grill or roast the ears of corn until they have some coloration. Allow to cool, and carefully remove the kernels from the cob with a sharp knife. Place the kernels into a mixing bowl. Combine all of the ingredients with the corn, and add the wheat berries. Mix until fully combined, and season to taste if needed.


Garnish with cotija cheese, lime wedges, and cilantro. This is a unique salad version of a traditional Mexican street food, as the word “elotes” translates to “corn cob”.  Pairs well with fajitas or at any cookouts this summer!