Elote Recipe

Name: The General Deli & Cafes Elote Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 ears fresh corn on the cob (husks removed); 2 tbs vegetable oil or melted butter; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cups mayonnaise; 0.25 cups sour cream; 2 tbs fresh lime juice; 1 tsp garlic (minced); 1 tsp chili powder; 0.5 tsp smoked paprika (optional); 0.75 cups crumbled cotija cheese (or queso fresco); 0.25 cups fresh cilantro (finely chopped); 2 to taste extra lime wedges

Inspired by The General Deli & Cafe

Time30m

Serves6

(GF)

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Ingredients

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Grilled Corn

6 ears fresh corn on the cob (husks removed)

2 tbs vegetable oil or melted butter

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Sauce & Toppings

1/2 cups Mayonnaise

1/4 cups Sour cream

2 tbs Fresh lime juice

1 tsp Garlic (minced)

1 tsp Chili powder

1/2 tsp smoked paprika (optional)

3/4 cups crumbled cotija cheese (or queso fresco)

1/4 cups fresh cilantro (finely chopped)

2 to taste extra lime wedges

Method

Grilled Corn

Preheat your grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop grill pan, heat it over medium-high heat.

Brush each ear of corn all over with vegetable oil or melted butter to help prevent sticking and encourage even charring.

Season the corn lightly with 1 tsp kosher salt and 1/2 tsp black pepper, turning to coat all sides.

Grill the corn

Place corn directly on the grill grates. Cook 10–12 minutes, turning every 2–3 minutes, until kernels are tender and have charred/blistered spots all over. For a smokier flavor, cook a few minutes longer, turning frequently to avoid burning.

Rest

Remove the corn from the grill and let rest on a plate for 2 minutes so it's cool enough to handle but still warm.

Sauce & Assembly

Make the sauce

In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp fresh lime juice, 1 tsp minced garlic, 1 tsp chili powder, and 1/2 tsp smoked paprika (if using). Whisk until smooth and well combined. Taste and adjust salt or lime as needed.

Coat the corn

Using a brush or spoon, spread a generous layer of the sauce over each warm ear of grilled corn, covering all sides. Work quickly while the corn is warm so the sauce adheres.

Add cheese & toppings

Immediately roll or sprinkle each sauced ear with crumbled cotija (about 3–4 tbsp per ear) until well coated. Sprinkle chopped cilantro over the corn, then dust lightly with additional chili powder or smoked paprika if desired. Serve with lime wedges on the side for squeezing.

Serve

Serve elote warm. For a family-style alternative, cut kernels from the cob and toss with extra sauce, cheese, cilantro, and a squeeze of lime to make esquites (Mexican street corn salad).