Elote Recipe

Elote Directions

1. 1

   Prepare the Corn

   Preheat the grill to medium-high heat. Husk the sweet corn, removing all silk and husks. Rinse the corn under cold water to remove any remaining silk.

2. 2

   Grill the Corn

   Brush each ear of corn with olive oil. Place the corn directly on the grill grates. Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.

3. 3

   Caramelize the Onions

   While the corn is grilling, slice the onion thinly. In a skillet over medium heat, add a tablespoon of olive oil. Add the sliced onions and a pinch of salt. Cook, stirring frequently, for about 15-20 minutes until the onions are soft and caramelized.

4. 4

   Make Chile Piquín Butter

   In a small bowl, combine softened unsalted butter and chile piquín powder. Mix well until the butter is evenly flavored. Set aside.

5. 5

   Assemble the Elote

   Once the corn is grilled, remove it from the grill and let it cool for a minute. Spread the chile piquín butter generously over each ear of corn. Top with a generous amount of caramelized onions and sprinkle with crumbled queso cotija.

6. 6

   Garnish and Serve

   Finish by garnishing with fresh cilantro and serving with lime wedges on the side. Squeeze lime juice over the elote before eating for an extra burst of flavor.