Jul 17 2026
Restaurants›Little Tijuana›Elote Recipe

Elote Recipe

Inspired by Little Tijuana
Time30m
Serves4

A Tijuana Classic, Grilled Corn, Queso Fresco, Cilantro, Lime, Garlic Aioli

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Elote Ingredients

Method

Preparation Directions

  1. 1

    Grill the Corn

    Preheat your grill to medium-high heat. Brush the corn with olive oil and sprinkle with salt. Grill the corn for about 10-15 minutes, turning occasionally until the kernels are tender and slightly charred.

  2. 2

    Prepare the Toppings

    While the corn is grilling, crumble the queso fresco and chop the cilantro. Squeeze the lime juice into a small bowl and mix it with garlic aioli.

  3. 3

    Assemble the Elote

    Once the corn is grilled, remove it from the grill and immediately brush it with the garlic aioli mixture. Sprinkle generously with queso fresco, cilantro, and chili powder. Drizzle more lime juice on top if desired.

  4. 4

    Serve

    Serve the elote hot, with extra lime wedges on the side for squeezing.

More from Little Tijuana