Name: Social Cantina Bloomingtons ELOTES Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 ears fresh ears of corn (husks removed); 4 tbs unsalted butter; 1 cups mayonnaise; 0.5 cups Mexican crema or sour cream; 1 cups cotija cheese, crumbled; 0.25 cups fresh cilantro, finely chopped; 6 each lime wedges; 1 tsp smoked or sweet paprika; 2 tsp social spice (chile-lime seasoning) or Tajín; 1 tsp coarse salt; 0.5 tsp freshly ground black pepper; 1 tbs chopped pickled jalapeño or fresh jalapeño; 0.5 cups crushed tortilla chips (for extra crunch)

Method

Prep

Prepare corn

Shuck the corn by removing husks and silk. Rinse ears under cold water to remove remaining silk and pat dry with a towel.

Mix sauce

In a medium bowl, combine mayonnaise and Mexican crema (or sour cream). Whisk until smooth. Stir in 1/2 teaspoon coarse salt, 1/4 teaspoon black pepper, and 1 teaspoon social spice. Reserve remaining social spice for finishing.

Crumble cheese and chop cilantro

Crumble the cotija cheese if needed and finely chop the cilantro. Place each in a shallow bowl or plate for easy coating.

Cook Corn

Grill method (recommended)

Heat a grill to medium-high (about 400°F / 200°C). Brush each ear lightly with melted butter (about 2 tbs total for 6 ears initially). Place ears directly on the grill and cook 10–12 minutes, turning every 2–3 minutes until charred in spots and kernels are tender when pierced with a knife.

Stovetop/Skillet method

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs butter to the pan and sear the ears, rotating every 2–3 minutes, about 10–12 minutes, until evenly charred and cooked through.

Boil method (alternative)

Bring a large pot of salted water to a boil, add corn and cook 4–6 minutes until tender. Drain and pat dry; for char flavor, finish briefly on a hot skillet or under a broiler to get some browning.

Assemble

Butter and sauce

While the corn is hot, brush each ear with remaining melted butter (use roughly 2 tbs). Using a spoon or small spatula, spread about 2–3 tablespoons of the mayonnaise-crema sauce evenly over each ear so the corn is well coated.

Cheese and spice

Roll or sprinkle the coated ear in the crumbled cotija so it adheres to the sauce; press gently with your hands if necessary. Sprinkle each ear with remaining 1 tsp social spice (or Tajín) and 1 tsp smoked paprika for color and smoky warmth. Adjust amounts to taste.

Garnish

Scatter chopped cilantro over the ears and add a final pinch of coarse salt if needed. Squeeze a lime wedge over each ear just before eating.

Optional finishing touch

If using, sprinkle chopped pickled jalapeño and/or crushed tortilla chips over the ears for extra heat and crunch.

Elotes Recipe