Arizona Elote Recipe

Husk and oil

Remove husks and silk from each ear of corn. Pat the corn dry with a towel. Brush each ear lightly with olive oil (about 1/2 tbs per ear) and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper distributed across the ears.

Skewer (optional)

If using skewers, insert one skewer lengthwise through the center of each ear to make turning and serving easier.

In a medium bowl combine 1 cup mayonnaise, 1 cup sour cream (or crema), 2 tbs fresh lime juice, and 1 finely minced garlic clove. Whisk until smooth.

Add 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin and 1 tsp salt to the mixture. Taste and adjust: add more lime for tang, more chili powder for heat, or extra salt if needed.

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Place the oiled corn directly on the grates and grill, turning every 2–3 minutes, until kernels are tender and charred in spots, about 10–12 minutes total. If using a gas grill, close the lid between turns to encourage even cooking. For an oven broiler method, place corn on a rimmed baking sheet and broil 4–5 minutes per side, watching carefully so it doesn't burn.

If you prefer, during the last minute of grilling brush each ear with melted butter for extra richness.

Working one ear at a time, immediately after removing from the grill, use a spoon or spatula to spread a generous layer of the mayo-sour cream sauce over the entire ear so it adheres to warm corn.

While the sauce is still tacky, roll or sprinkle each ear with about 1/4 cup crumbled cotija cheese so it sticks to the sauce. Press gently to adhere.

Scatter chopped cilantro over the corn and sprinkle chopped pickled jalapeños to taste (about 1/2 tbs per ear for mild heat). Drizzle 1/2 tbs Mexican hot sauce over each ear, or serve hot sauce on the side for guests.

Finish with a squeeze of lime over each ear and a light dusting of smoked sea salt if desired. Serve immediately while hot.

Serve 1 ear per person as a hearty side, or two ears for big appetites. Provide extra lime wedges, extra cotija, and hot sauce at the table. Leftover sauce keeps refrigerated up to 3 days; reheat grilled corn briefly if desired before assembling.