Elote Recipe

Prepare and preheat

Preheat a grill to medium-high (about 400–450°F / 200–230°C). Remove husks and silk from the corn. Pat cobs dry with a towel.

Brush each ear lightly with vegetable oil to prevent sticking and to promote even browning. Season the cobs all over with kosher salt and black pepper.

Place the corn directly on the grill grates. Grill, turning every 2–3 minutes, until kernels are charred in spots and cooked through, about 10–12 minutes total. Remove from grill and rest 2 minutes.

In a medium bowl, whisk together mayonnaise, Mexican crema (or sour cream), freshly squeezed lime juice, grated garlic, minced chipotle (if using), and 1/2 teaspoon salt until smooth and well combined. Taste and adjust salt or lime.

If you prefer a thinner topping, add up to 1 tablespoon water or more lime juice to loosen to a brushable consistency.

Working one ear at a time, brush or slather the warm grilled corn generously with the creamy topping so it adheres to the kernels. If using melted butter, you can brush butter on first for extra richness, then apply the creamy topping.

Sprinkle each coated ear with crumbled cotija cheese, pressing gently so the cheese sticks. Dust with chili powder (or smoked paprika/cayenne mix) to taste.

Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side for squeezing over the corn.

Leftovers: store any extra creamy topping in an airtight container in the refrigerator for up to 3 days. Grilled corn is best served hot, but can be warmed and re-coated before serving.