Plain buttered corn is fine. Elotes is a party.
Smoky grilled corn + creamy sauce + salty cotija + chili lime dust. It’s messy to eat. That’s the point. Serve it on a stick or scoop it into a cup (that’s esquites, equally amazing).
Ingredients
Serves 4.
- 4 ears of corn, husked
- ¼ cup mayonnaise
- ¼ cup sour cream (or Mexican crema)
- ½ cup cotija cheese, crumbled (plus more for topping)
- 1 teaspoon chili powder (plus more for topping)
- ½ teaspoon garlic powder
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt to taste
Step-by-Step Instructions
Step 1: Make Sauce
- In a bowl, mix mayo, sour cream, garlic powder, and a pinch of chili powder.
Step 2: Grill Corn
- Heat grill to medium-high. Husk corn (leave stems on for handles if desired).
- Grill 8-10 minutes, turning occasionally, until charred in spots.
Step 3: Coat
- Remove corn. Brush each ear with sauce while still hot.
- Roll in cotija cheese on a plate.
Step 4: Finish
- Sprinkle with chili powder, cilantro, and salt.
- Serve with lime wedges. Squeeze before eating.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 ears
Difficulty: Easy
Storage Notes
Best Fresh
Elotes are a now-or-never food. Leftover sauced corn gets soggy. Grill only what you’ll eat.
Leftover Corn Kernels?
Cut off the cob. Turn into esquites (Mexican corn salad). Mix with leftover sauce, cotija, and lime. Serve in a cup with a spoon.
No Grill?
Use a cast-iron skillet. Char corn over high heat, turning frequently.
Cotija Substitute:
Parmesan or feta in a pinch. But cotija is worth finding.
