📝 About This Recipe
Transport your taste buds to the vibrant streets of Mexico City with this quintessential summer classic. These Elotes feature sweet corn on the cob, grilled until perfectly charred and smoky, then slathered in a tangy, savory cream sauce and dusted with salty Cotija cheese. It is a harmonious explosion of sweet, salty, spicy, and citrusy flavors that proves why this is the ultimate gluten-free vegetable side dish.
🥗 Ingredients
The Corn
- 6 ears Fresh sweet corn (shucked and silks removed)
- 1 tablespoon Vegetable oil (high smoke point for grilling)
- 1/2 teaspoon Kosher salt
The Creamy Crema Base
- 1/3 cup Mayonnaise (high quality, full fat preferred)
- 1/4 cup Mexican Crema (can substitute with sour cream)
- 1 clove Garlic (finely minced or pressed)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Ancho chili powder (for a mild, smoky depth)
The Toppings and Garnish
- 1/2 cup Cotija cheese (crumbled finely)
- 1/4 cup Fresh cilantro (finely chopped)
- 1 teaspoon Tajín seasoning (chili-lime salt)
- 1/4 teaspoon Smoked paprika (for extra color)
- 1 whole Lime wedges (cut into 6 wedges for serving)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
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2
Prepare the corn by removing all husks and silk. Lightly brush each ear with vegetable oil and sprinkle with a pinch of kosher salt.
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3
In a small mixing bowl, whisk together the mayonnaise, Mexican crema, minced garlic, lime juice, and ancho chili powder until smooth and well combined.
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4
Place the crumbled Cotija cheese on a large plate or shallow rimmed baking sheet, spreading it out evenly for easy coating later.
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5
Place the corn ears directly onto the hot grill grates. Close the lid and grill for about 2-3 minutes per side.
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6
Continue rotating the corn every few minutes until the kernels are bright yellow and have developed beautiful charred, blackened spots on all sides. This usually takes 10-12 minutes in total.
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7
Remove the corn from the grill and place them on a clean platter. Let them cool for just 1-2 minutes so they are handleable but still hot enough to melt the cheese slightly.
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8
Using a pastry brush or a spoon, generously slather each ear of corn with a thick layer of the crema mixture, covering it from end to end.
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9
Immediately roll the coated corn in the Cotija cheese, pressing gently so the cheese adheres to the creamy sauce.
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10
Dust the corn with a sprinkle of Tajín seasoning and a pinch of smoked paprika for a vibrant red pop of color.
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11
Garnish with a heavy sprinkle of freshly chopped cilantro.
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12
Serve immediately with fresh lime wedges on the side for guests to squeeze over just before eating.
💡 Chef's Tips
For the best flavor, grill the corn over charcoal to get that authentic smoky 'street' taste. If you cannot find Cotija, a very dry Feta cheese is the best gluten-free substitute. Don't skip the mayonnaise; it provides the necessary fat and structure to keep the toppings from sliding off the hot corn. If serving a crowd, you can grill the corn ahead of time and keep it warm in a low oven, then dress them right before serving. To make 'Esquites' (corn salad), simply cut the charred kernels off the cob and toss them with all the sauce ingredients in a bowl.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus (Jamaica) Iced Tea. Serve alongside Grilled Flank Steak or Chicken Fajitas for a complete gluten-free feast. Add a side of black beans and cilantro lime rice to keep the meal plant-forward. A dollop of fresh guacamole and gluten-free tortilla chips makes for the perfect appetizer spread.