Elote Recipe

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat until hot.

Brush each ear of corn lightly and evenly with the vegetable oil. Sprinkle the kosher salt over the corn and rub it in so it adheres.

Place corn directly on the grill grates. Grill, turning every 2–3 minutes, until kernels are tender and charred in spots, about 10–12 minutes total. For a slightly softer corn, move to indirect heat for the last 2–3 minutes.

Remove corn from the grill and set aside on a tray while you prepare the aioli and toppings. If using butter, lightly brush melted butter over the hot corn now (optional).

In a small bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, smoked paprika, black pepper, and salt.

Whisk until smooth and homogenous. Taste and adjust seasoning: add more lemon juice for brightness, more salt for seasoning, or more smoked paprika for a smokier note.

If time allows, refrigerate the aioli for 15–30 minutes to let the flavors meld. Stir again before using.

Working with one ear at a time, use a spoon or small offset spatula to spread a generous layer (about 1–2 tbs) of the lemon-garlic aioli all over the surface of the grilled corn so it adheres into the charred crevices.

While the aioli is still wet, roll or sprinkle each ear with crumbled cotija so it sticks. Use about 1/4 cup cotija per ear for a hearty coating, adjusting to taste.

Sprinkle a light dusting of Tajín over each ear (about 1/2 tsp per ear) for tangy heat. If you prefer more spice, add another 1/4–1/2 tsp per ear.

Garnish with finely chopped cilantro, if using, and serve immediately with lime wedges to squeeze over the top just before eating.

Leftover aioli can be refrigerated in an airtight container for up to 4 days. Warm leftover corn gently (avoid microwave if you want to preserve texture) or re-grill briefly to reheat.