Elotes Recipe

Prep the corn

Husk the corn and remove all silk. Rinse the ears under cold water and pat dry with a towel.

Brush each ear lightly with vegetable oil and sprinkle evenly with 1 tsp kosher salt and 1/2 tsp black pepper so seasoning adheres and helps achieve char.

Preheat a charcoal grill (or gas grill set to high) to medium-high heat, about 450–500°F (230–260°C). If using charcoal, let coals develop a light coating of ash.

Place the corn directly over the heat. Grill, turning every 2–3 minutes, until kernels are tender and nicely charred in spots — about 10–12 minutes total. Rotate to get even char without burning.

Remove corn from grill and, if desired, brush with melted butter immediately to add shine and flavor. Set on a tray to rest for 2 minutes.

While the corn grills, combine sour cream, mayonnaise, packed cilantro, lime juice, garlic clove, honey, and 2 tablespoons water in a blender or food processor.

Blend until smooth and bright green, about 20–30 seconds. If the mixture is too thick, add an additional teaspoon or two of water to reach a drizzleable consistency.

Taste and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Adjust lime or honey to balance acidity and sweetness. Transfer to a squeeze bottle or small bowl and refrigerate until ready to serve.

Working one ear at a time, spoon or brush a thin layer of cilantro cream over the warm grilled corn so it lightly coats the kernels.

Sprinkle each ear with crumbled cotija cheese, turning to coat evenly. Lightly dust with about 1/2 tsp of tajín per ear (adjust to taste).

Garnish with a scattering of chopped fresh cilantro leaves and serve with a lime wedge alongside for squeezing.

Serve immediately while warm. Leftover cilantro cream can be refrigerated up to 3 days.