Elote Recipe

Prep the corn

Husk the corn, removing all silk. Rinse the ears under cold water and pat dry with a towel. If the ears are large, trim the ends slightly so they sit flat on a cutting board.

Season and oil

In a small bowl, melt the butter and stir in the vegetable oil, kosher salt, and black pepper. Brush each ear lightly with the butter-oil mixture to help char and prevent sticking.

Grill

Preheat a grill to medium-high (about 400–450°F / 200–230°C). Place the corn directly on the grill grates. Grill, turning every 2–3 minutes, until kernels are tender and charred in spots, about 10–12 minutes total. For a stovetop option, use a cast-iron skillet over medium-high heat and roll the ears until charred on all sides.

Make the sauce

While the corn cooks, whisk together the mayonnaise, Mexican crema (or sour cream), fresh lime juice, chili powder, and smoked paprika in a medium bowl until smooth and well combined. Taste and adjust lime and chili powder to preference.

Assemble the elote

When the corn is hot off the grill, use a spoon or pastry brush to generously coat each ear with the mayo-crema sauce, working quickly so the heat helps it adhere.

Add cheese and seasonings

Immediately roll or sprinkle each coated ear with crumbled cotija cheese until well covered. Sprinkle the chopped cilantro over the cheese, then dust lightly with the extra chili powder for color and heat. Serve with lime wedges for squeezing and additional hot sauce or scallions if using.

Serve elote hot, ideally within 10 minutes of grilling so the sauce is warm and the cheese slightly melts into the kernels. Provide extra napkins — it’s deliciously messy.

If making ahead: keep grilled ears warm wrapped in foil for up to 20 minutes, but wait to coat with sauce and cheese until just before serving to maintain texture.