📝 About This Recipe
This recipe bridges the gap between traditional Mexican street food and the smoky heart of American BBQ. Fresh, sweet summer corn is charred over an open flame until the kernels pop with sweetness, then slathered in a zesty, creamy lime crema and rolled in salty Cotija cheese. It is the quintessential summer side dish that brings a vibrant, smoky, and tangy explosion of flavor to any backyard cookout.
🥗 Ingredients
The Corn
- 6 ears Sweet Corn (shucked and silks removed)
- 2 tablespoons Vegetable Oil (for brushing)
- 1 teaspoon Kosher Salt
Elote Sauce (The Crema)
- 1/2 cup Mayonnaise (use a high-quality brand)
- 1/4 cup Mexican Crema (can substitute with sour cream)
- 1 clove Garlic (finely minced or pressed)
- 1 tablespoon Fresh Lime Juice (from about half a lime)
- 1/2 teaspoon Ancho Chili Powder (for a mild, smoky heat)
- 1/4 teaspoon Smoked Paprika
The Toppings
- 1/2 cup Cotija Cheese (finely crumbled)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Tajín Clásico Seasoning (optional, for extra zing)
- 6 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). Clean the grates thoroughly to ensure the corn doesn't stick.
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2
While the grill heats, prepare the corn by removing the husks and all the fine silk threads. Rinse and pat dry.
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3
Lightly brush each ear of corn with vegetable oil and sprinkle evenly with kosher salt. This helps the kernels caramelize and prevents sticking.
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4
In a medium bowl, whisk together the mayonnaise, Mexican crema, minced garlic, lime juice, ancho chili powder, and smoked paprika until smooth. Set aside.
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5
Place the crumbled Cotija cheese on a large flat plate or shallow tray. Do the same with the chopped cilantro in a separate tray or mix them together if preferred.
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6
Place the corn ears directly onto the hot grill grates. Close the lid and cook for about 2-3 minutes.
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7
Rotate the corn about a quarter turn every 2-3 minutes. You are looking for even charring—dark brown to black spots—across all sides of the ear.
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8
Continue grilling for a total of 10-12 minutes until the kernels are tender and the corn is vibrantly yellow with beautiful grill marks.
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9
Remove the corn from the grill and immediately place them on a clean platter. Let them cool for just 60 seconds so you can handle them.
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10
Using a pastry brush or a spoon, generously coat each ear of warm corn with the prepared crema mixture on all sides.
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11
Roll the sauced corn in the crumbled Cotija cheese, pressing slightly so the cheese adheres to the creamy sauce.
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12
Sprinkle with the chopped cilantro and a final dusting of Tajín or extra chili powder for color and heat.
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13
Serve immediately while warm with fresh lime wedges on the side for an extra squeeze of brightness.
💡 Chef's Tips
For the best flavor, use fresh-picked corn; as corn ages, its sugars turn to starch. If you can't find Cotija, Feta is a great substitute as it provides a similar salty, crumbly texture. To keep your hands clean, insert wooden skewers or corn holders into the ends before saucing. Don't over-char the corn; you want a balance of sweet, juicy kernels and smoky, burnt bits. If making for a crowd, you can grill the corn in advance and keep it warm in a low oven, then sauce and top just before serving.
🍽️ Serving Suggestions
Pair with slow-smoked BBQ brisket or pulled pork sliders. Serve alongside a chilled Hibiscus iced tea or a classic Margarita. Great as a side for grilled shrimp skewers or carne asada tacos. Accompany with a side of black bean and mango salsa for a tropical flair. Serve in a bowl (off the cob) as 'Esquites' if you prefer a less messy eating experience.