Ingredients

For the Corn

• 6 ears fresh sweet corn, husks removed
• 2 tablespoons vegetable oil

Creamy Elote Sauce

• ½ cup mayonnaise
• ½ cup sour cream or Mexican crema
• 2 cloves garlic, finely minced
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste

Toppings

• 1 cup Cotija cheese, finely crumbled
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder or Tajín seasoning
• Lime wedges for serving

Equipment

• Outdoor grill or grill pan
• Grill tongs
• Small mixing bowl
• Pastry brush or spoon
• Serving platter

Step 1: Prepare the Corn

Remove the husks and silk from each ear of corn.

Rinse the corn under cold water and pat dry with paper towels.

Brush each ear lightly with vegetable oil to prevent sticking and encourage even browning.

Step 2: Preheat the Grill

Preheat the grill to medium-high heat (400–450°F / 205–230°C).

Clean and lightly oil the grill grates.

Step 3: Grill the Corn

Place the corn directly on the hot grill.

Cook for 15–20 minutes, turning every 2–3 minutes until all sides are lightly charred and the kernels are tender.

The corn should develop golden-brown spots while remaining juicy inside.

Transfer the grilled corn to a serving platter.

Step 4: Make the Elote Sauce

While the corn grills, whisk together in a bowl:

• Mayonnaise
• Sour cream or Mexican crema
• Garlic
• Lime juice
• Lime zest
• Chili powder
• Smoked paprika
• Cayenne pepper (if using)

Season with salt and black pepper to taste.

Mix until smooth and creamy.

Step 5: Coat the Corn

While the corn is still warm, generously brush or spread the creamy sauce over each ear, coating all sides evenly.

The warmth of the corn helps the sauce adhere beautifully.

Step 6: Add the Toppings

Immediately sprinkle each ear generously with crumbled Cotija cheese.

Finish with:

• Chopped cilantro
• Chili powder or Tajín seasoning

Serve with fresh lime wedges for squeezing over the top just before eating.

Tips for Perfect Elote

• Fresh, in-season sweet corn provides the sweetest flavor.
• Rotate the corn frequently to achieve even charring without burning.
• Coat the corn while it’s hot so the sauce and cheese stick well.
• Cotija cheese adds the classic salty finish, but feta can be substituted if needed.
• Serve immediately for the best texture and flavor.

Flavor Variations

Spicy Elote

Add hot sauce or extra cayenne pepper to the sauce and garnish with sliced jalapeños.

Chipotle Elote

Mix one tablespoon of chipotle peppers in adobo sauce into the creamy mixture for a smoky kick.

Garlic Parmesan Corn

Replace Cotija cheese with grated Parmesan and increase the garlic for a different but equally delicious twist.

Herb Elote

Add chopped parsley, basil, or chives along with the cilantro for extra freshness.

Mexican Corn Cups (Esquites)

Cut the grilled kernels off the cob and mix them with the sauce and toppings. Serve warm in cups with spoons.

Storage

Store leftover corn in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the grill, in the oven, or in the microwave before serving.

Make-Ahead Tips

• Prepare the creamy sauce up to 2 days in advance and refrigerate.
• Grill the corn just before serving for the freshest flavor.
• Chop the cilantro and crumble the cheese ahead of time for easy assembly.

Serving Suggestions

Elote pairs perfectly with:

• Grilled steak
• Chicken fajitas
• Fish tacos
• Shrimp skewers
• Carnitas
• Beef burgers
• Black bean salad
• Cilantro-lime rice
• Guacamole and tortilla chips
• Fresh watermelon or mango salad

Nutrition (Approximate Per Serving)

• Calories: 290
• Protein: 8g
• Carbohydrates: 24g
• Fat: 19g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 7g
• Sodium: 410mg