Elote Recipe

Prepare and oil corn

Remove husks and silk from each ear of corn. Pat the cobs dry. Brush each ear lightly with olive oil and sprinkle evenly with 1 tsp salt.

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). If using a charcoal grill, set up for direct heat.

Grill the corn

Place the oiled corn directly on the grill grates. Grill, turning every 2–3 minutes, until kernels are charred in spots and tender, about 8–12 minutes total. If desired, brush with melted butter in the last minute for extra flavor.

Make the sauce

In a medium bowl, whisk together mayonnaise (1 cup), Mexican crema or sour cream (1 cup), lime juice (2 tbs), minced garlic (1 tsp), 2 tsp chili powder, smoked paprika (1 tsp), 1 tsp salt, and 1 tsp black pepper until smooth and well combined. Taste and adjust lime, salt or chili to your preference.

Prepare toppings

Crumble the cotija cheese (3 oz) and chop the cilantro (2 tbs). Place extra chili powder or Tajín (1 tsp) in a small bowl for sprinkling, if using.

Coat the corn

Using a brush or spoon, spread a generous layer of the sauce over each hot grilled ear of corn so it adheres into the charred nooks. Work quickly while corn is warm so sauce melts slightly and sticks.

Add cheese and herbs

Immediately sprinkle crumbled cotija evenly over the sauced corn, pressing lightly so it sticks. Scatter chopped cilantro over each ear and finish with a light dusting of extra chili powder or Tajín if you like more heat.

Serve

Transfer finished elote to a platter. Serve hot with lime wedges (4 wedges) for squeezing over the corn.

If you prefer a skip-the-stick version (esquites), cut the grilled kernels off the cob into a bowl and toss with the sauce, cheese, cilantro and chili powder. Adjust quantities to taste.

To keep corn warm before serving, place finished ears on a baking sheet in a 200°F (95°C) oven for up to 15 minutes.