Grilled Elote Recipe

Preheat and prep

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat. Brush each corn evenly with the vegetable oil and sprinkle with the kosher salt.

Place the oiled corn directly on the hot grill grates. Grill, turning every 2–3 minutes, until kernels are charred in spots on all sides and cooked through, about 10–12 minutes total. If using a very hot flame, watch closely to avoid burning; charred bits are desirable but not blackened all over.

When done, remove corn to a platter and, if using, brush lightly with melted butter for extra richness. Keep warm while you finish the toppings.

While corn grills, make the lime mayo: in a medium bowl combine mayonnaise, fresh lime juice, lime zest, grated garlic, chopped cilantro (if using), salt, and black pepper. Whisk until smooth and taste; adjust salt or lime juice to preference. Transfer to a shallow bowl or wide container convenient for spreading.

To assemble each elote, use a spoon or brush to coat the hot grilled corn generously with the lime mayo mixture so it adheres to the kernels.

Immediately roll or sprinkle the coated corn with crumbled cotija cheese so it sticks to the mayo. Sprinkle chile tajín evenly over the cheese to taste (start with about 1/3 tsp per ear and adjust).

Garnish with a pinch of chopped cilantro if desired and serve each ear with a lime wedge for squeezing. Serve hot.