Roasted Elote Recipe

Prepare corn

Husk the corn, removing silk completely. Rinse ears and pat dry. If cobs are uneven, trim a small slice from the stem end so they sit flat on the grill or baking sheet.

Preheat your cooking method: for grill — medium-high heat (about 400°F/200°C); for oven — set to 450°F (230°C) and place a rack in the top third of the oven.

Roast on the grill

Brush each ear lightly with melted butter. Place corn directly on the hot grill. Turn every 2–3 minutes until evenly charred in spots and tender, about 10–12 minutes total.

Roast in the oven

Line a baking sheet with foil. Brush corn with melted butter and arrange in a single layer. Roast, turning once halfway through, until charred in places and tender, about 18–22 minutes (turn after ~10 minutes).

Remove corn from heat and let rest 2 minutes so it's cool enough to handle but still hot for toppings to adhere.

Mix toppings (optional step): in a small bowl combine mayonnaise with the remaining 1 tablespoon melted butter, the kosher salt, black pepper, and smoked paprika (if using). This creates a creamier, seasoned spread that helps the cheese and Tajín stick. Taste and adjust seasoning.

Coat each ear: Using a basting brush or spoon, evenly spread about 2 tablespoons of the mayo mixture (or plain mayo if you prefer) over each hot ear of corn until coated.

Cheese & Tajín: Immediately roll or sprinkle each coated ear in the crumbled cotija so it adheres. Sprinkle about 1/3 tsp Tajín per ear (adjust to taste) evenly over the cheese. If you prefer more heat, dust additional Tajín.

Garnish & serve: Sprinkle chopped cilantro over the ears if using. Serve with lime wedges to squeeze over the corn just before eating. Optional: add an extra pinch of smoked paprika for color or extra Tajín at the table.