Elote Recipe
Try our delicious Elote, Mexican street corn topped with creamy mayonnaise, crumbled cheese, chili powder, and a squeeze of lime.
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Ingredients
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Grilled Corn
Creamy Topping
Finish & Garnish
Method
Grilled Corn
Prepare corn
Husk the corn, removing silk. Rinse the ears under cold water and pat dry with a towel.
Grill
Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place corn on the grill and cook, turning every 2–3 minutes, until charred in spots and tender, about 8–10 minutes total. If using a gas grill, rotate frequently to avoid burning; if using a charcoal grill, move to cooler zones if flare-ups occur.
Alternative oven method
If you don't have a grill, preheat oven to 450°F (230°C). Place the prepared ears on a baking sheet and roast 15–20 minutes, turning once, until lightly browned and tender.
Creamy Topping
Make the sauce
In a medium bowl, combine mayonnaise (1 cup), sour cream (1 tbs), lime juice (2 tbs), minced garlic (finely grated or crushed), chopped cilantro (if using), and black pepper (1 tsp). Whisk until smooth and homogenous. Taste and adjust salt if needed (the cotija is salty, so go light on added salt).
Adjust consistency
If the mixture is very thick, thin with 1–2 teaspoons of additional lime juice or a splash of water to reach a brushable/spreadable consistency that will cling to the corn.
Finish & Serve
Coat the corn
Using a brush or spoon, liberally spread the creamy topping over each hot grilled ear, turning to cover all sides. The warmth of the corn helps the topping adhere.
Add cheese & spice
Immediately sprinkle crumbled cotija cheese evenly over each coated ear so it sticks. Then dust with chili powder (about 1 tsp divided among the ears) and smoked paprika if using. Taste one ear and add more chili powder if you prefer more heat.
Garnish & finish
Finish with a squeeze of fresh lime over each ear and sprinkle with extra chopped cilantro if desired. Serve hot with remaining lime wedges on the side.
Serving suggestion
Serve 1 ear per person as a side or snack. Offer extra lime wedges, chili powder, and a bowl of additional cotija for guests who want more. Leftover topping keeps covered in the refrigerator for up to 3 days.