Elote

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Elote
Elote is grilled corn made louder and better: smoky char, creamy lime sauce, salty cotija, chili powder, and fresh cilantro. It is quick enough for a weeknight side but festive enough to anchor a summer cookout plate.

Ingredients

  • 6 ears corn, husked
  • 1 tbsp neutral oil
  • ⅓ cup mayonnaise
  • ⅓ cup Mexican crema or sour cream
  • 1 clove garlic, finely grated
  • 1 tbsp lime juice, plus lime wedges for serving
  • ½ tsp chili powder, plus more for serving
  • ¼ tsp smoked paprika, optional
  • ¼ tsp kosher salt
  • ¾ cup crumbled cotija cheese
  • ¼ cup chopped cilantro

Instructions

  1. Make the sauce: Stir together mayonnaise, crema or sour cream, garlic, lime juice, chili powder, smoked paprika if using, and salt.

  2. Grill the corn: Brush corn lightly with oil. Grill over medium-high heat for 8-10 minutes, turning often, until tender and charred in spots.

  3. Coat: Brush the hot corn generously with the creamy sauce, turning so all sides are coated.

  4. Finish: Sprinkle with cotija, cilantro, and extra chili powder. Serve immediately with lime wedges.

No Grill Option

Broil the corn on a foil-lined sheet pan, turning every few minutes, until charred in spots. You can also char the corn in a cast-iron skillet, working in batches if needed.

Serving Ideas

Serve with carnitas, enchiladas, grilled chicken, tacos, or a simple rice and bean plate. It is also great cut off the cob and served as a warm corn salad.

Variations

For esquites, cut the kernels from the cob after grilling and toss them with the sauce, cotija, cilantro, and lime in a bowl. Add jalapeno, hot sauce, or Tajin-style seasoning if you want more heat and tang.

Make-Ahead and Storage

Elote is best right after assembly, but you can grill the corn and mix the sauce a day ahead. Store separately, then rewarm the corn and add sauce, cheese, and toppings just before serving.