Sep 07 2026
Restaurants›Hussong's Cantina›Elote Ensenada Recipe

Elote Ensenada Recipe

Inspired by Hussong's Cantina
Time25m
Serves4

Corn, Mayo/Butter, Cotija Cheese, Tajin

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Ingredients

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Elote (Grilled Corn)

Coating & Garnish

Method

Elote (Grilled Corn)

  1. 1

    Preheat and prepare

    Preheat a grill (or grill pan) to medium-high heat, about 400–450°F (200–230°C). Remove husks and silk from the corn. Lightly brush each ear with the neutral oil and sprinkle with a little kosher salt (about 1/4 tsp per ear).

  2. 2

    Grill the corn

    Place the corn directly on the grill grates. Grill, turning every 2–3 minutes so each side gets charred spots and the kernels are tender, about 10–12 minutes total. You want a mix of golden and dark char marks, not completely blackened.

  3. 3

    Rest

    Remove the corn from the grill and transfer to a tray. Let rest 2 minutes so it’s hot but not scorching for handling/coating.

Coating & Garnish

  1. 4

    Prepare coating mixture

    In a small bowl, whisk together the mayonnaise, melted butter, and lime juice until smooth and slightly emulsified. Taste and add a pinch of salt if needed.

  2. 5

    Coat the corn

    Working one ear at a time, use a pastry brush or spoon to evenly spread about 2–3 tablespoons of the mayo-butter mixture over the hot grilled corn, coating all sides.

  3. 6

    Cheese and Tajín

    Immediately sprinkle each coated ear generously with crumbled cotija so it adheres to the mayo mixture (about 1/4 cup cotija per ear). Finish by dusting with ~1/2 tsp Tajín per ear (adjust to taste). If serving family-style, place coated ears on a platter and sprinkle remaining cotija and Tajín over them.

  4. 7

    Garnish and serve

    Finish with a scattering of finely chopped cilantro (optional) and serve with lime wedges for squeezing. Serve immediately while hot.

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