Elote Recipe

Preheat a grill or cast-iron skillet over medium-high heat. Husk the corn and remove silk, then brush each ear lightly with the vegetable oil and spread about 1/2 tablespoon of butter over each ear. Sprinkle with 1 tsp kosher salt distributed across the ears.

Grill the corn, turning every 2–3 minutes, until charred in spots and cooked through, 10–12 minutes total. If using a skillet, cook similarly, rotating so all sides get char marks. Remove from heat and let rest 2 minutes.

While the corn cooks, make the sauce. In a medium bowl or blender combine 1 cup Mexican crema (or sour cream), 1 tablespoon mayonnaise, 1 tablespoon fresh lime juice, 1 peeled garlic clove, 1 teaspoon salt and 1 teaspoon black pepper.

Blend or whisk until very smooth. If the sauce is too thick to easily coat the corn, thin with up to 2 teaspoons of water, 1 teaspoon at a time, until spreadable but still creamy. Taste and adjust salt or lime.

If you prefer kernels off the cob: hold an ear upright on a cutting board and slice downward with a sharp knife to remove kernels. For classic elote on the cob, proceed without cutting.

Spread & Coat

Working with one ear at a time (or serving bowls if using kernels), use a spoon or brush to evenly coat the hot corn with the Mexican white sauce. Make sure the sauce covers the surfaces so toppings will stick.

Sprinkle crumbled queso fresco evenly over the sauced corn so it adheres. Immediately dust each ear with about 1/2 teaspoon Tajín (adjust to taste).

Drizzle Tapatío over the corn in short lines or dots—about 1/2 teaspoon per ear, more to taste. Finish with a pinch of chopped cilantro if using and serve with lime wedges to squeeze over the top.

Serve immediately while the corn is warm so the sauce softens the cheese and the flavors meld.