Elotes Recipe

Prep corn

Husk the corn: remove and discard the outer green husks and the silk. Rinse the cobs briefly and pat dry. If using skewers, insert one skewer lengthwise about halfway through each cob for easier handling.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat, roughly 400–450°F (200–230°C). If using a stovetop grill pan, heat it over medium-high until hot and lightly smoking.

Oil and season cobs

Brush each cob lightly with the vegetable oil to prevent sticking and encourage even charring. Lightly salt the cobs (use about 1/4 tsp salt overall) so they pick up flavor while grilling.

Grill corn

Place the cobs directly on the grill grates. Grill for 10–15 minutes, turning every 2–3 minutes so kernels char evenly. You want a mix of golden-brown and blackened spots but not completely burnt. Remove from heat and transfer to a platter to cool slightly (2–3 minutes) so you can handle them.

Mix butter and mayo

While the corn grills, melt the butter in a small saucepan or microwave until just melted. In a bowl combine melted butter and mayonnaise and whisk until smooth. Add the remaining salt and black pepper and stir to combine.

Assemble elotes

Working one cob at a time, use a pastry brush or spoon to coat each grilled ear evenly with the butter-mayo mixture. Immediately sprinkle or press crumbled cotija cheese all over the coated corn so the cheese sticks. Next, dust each ear with chili powder (about 1/3 tsp per ear), then squeeze fresh lime juice over the top (about 1/3 lime per ear). Finish with a sprinkle of chopped cilantro.

For extra smokiness, sprinkle smoked paprika over the finished cobs. For heat, add drops of your favorite hot sauce before or after the lime. Serve hot, with extra lime wedges, extra cotija, and chili powder available at the table.