Grilled Elote Recipe

Prepare Grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates to prevent sticking.

Season Corn

Brush each ear of corn all over with a mixture of melted butter and olive oil (combine 4 tbs butter + 2 tbs oil). Sprinkle the corn evenly with 1 tsp salt and 1 tsp black pepper.

Grill Corn

Place the corn directly on the preheated grill. Grill, turning every 2–3 minutes, until kernels are lightly charred and tender all over, about 10–12 minutes total. Move to indirect heat if any ears char too quickly.

Finish and Plate

When corn is done, transfer to a platter. While still warm, brush with any remaining butter mixture. Spoon or pipe the red chile crema and avocado crema over each ear (see respective sections for amounts). Sprinkle crumbled cotija generously over each ear, then scatter chopped cilantro. Dust lightly with smoked paprika if using and serve with lime wedges for squeezing.

Combine 1 cup Mexican crema (or sour cream), 1 tsp chipotle in adobo (finely minced) or 1 tsp rehydrated ancho purée, 1 tsp ancho chile powder, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp honey (optional), and 1 tsp salt in a bowl.

Whisk until smooth and taste. Adjust seasoning—add more lime for brightness, more chile for heat, or a pinch more salt. If too thick for piping, add 1–2 tsp water to loosen to a drizzling consistency.

Transfer to a squeeze bottle or piping bag for easy application on grilled corn, or spoon into a small bowl for serving.

In a blender or food processor, combine 1 ripe avocado, 1 tbs Greek yogurt (or crema), 1 tsp fresh lime juice, 2 tbs cilantro leaves, 1/2 jalapeño (seeded if you want milder), 1/2 tsp salt, and 1 tsp water.

Blend until very smooth and creamy, scraping down the bowl once. If the crema is too thick to pipe or drizzle, add additional water, 1 tsp at a time, until desired consistency is reached.

Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or piping bag for application on the corn, or serve in a small bowl.