Jul 09 2026
Restaurants›Bacanora PHX›Elote Recipe

Elote Recipe

Inspired by Bacanora PHX
Time40m
Serves4

from a Sonoran grill at Bacanora in Phoenix

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Ingredients

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Corn and butter

Dressing, cheese and spices

Method

Prep and grill

  1. 1

    Prepare and preheat the grill to medium-high heat. Clean the grates.

  2. 2

    Brush each ear of corn with melted butter and lightly season with salt.

  3. 3

    Grill the corn, turning every 2-3 minutes, until kernels are tender and charred in spots, about 10-12 minutes.

Creamy coating

  1. 4

    In a bowl, whisk together Mexican crema, mayonnaise, fresh lime juice, cumin, and salt until smooth and creamy.

Finish and serve

  1. 5

    When the corn is hot, brush or rub the crema mixture over each ear to coat evenly.

  2. 6

    Sprinkle crumbled cotija cheese over the coated corn while it’s still warm so the cheese adheres.

  3. 7

    Dust with chili powder, then garnish with chopped cilantro (if using). Serve with lime wedges.

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