Description
Experience authentic Elote! Grill corn to charred perfection, then generously coat it in creamy mayo, salty Cotija, and fiery chili powder.
Ingredients
Scale
- 4–6 ears corn on the cob, husked
- 1/2 cup mayonnaise
- 1/2 cup crumbled Cotija cheese
- 2 tablespoons chili powder (or Tajín seasoning)
- 1/4 cup finely chopped fresh cilantro
- 2 limes, cut into wedges
- 2 tablespoons unsalted butter, melted
Instructions
- Step 1: Preheat a grill to medium-high heat. Brush the husked corn with the melted butter and place on the hot grill. Grill for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred in spots. (Alternatively, you can boil or roast the corn.)
- Step 2: While the corn cooks, prepare your topping station. In a shallow dish or plate, spread out the crumbled Cotija cheese. In another small bowl, mix the chili powder. Set aside the chopped cilantro and lime wedges.
- Step 3: Once the corn is cooked, carefully remove it from the grill. Immediately use a basting brush or the back of a spoon to generously coat each ear of corn evenly with mayonnaise on all sides.
- Step 4: Roll the mayonnaise-coated corn through the crumbled Cotija cheese, pressing gently to ensure the cheese adheres well. Then, sprinkle or roll the corn in the chili powder, ensuring a generous coating for that signature flavor.
- Step 5: Place the finished elote on a serving platter. Garnish each ear with a sprinkle of fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing over the corn.
Notes
- While elote is truly best enjoyed fresh, any plain grilled corn leftovers can be refrigerated in an airtight container for up to 3 days, ready to be dressed later.
- To maintain the vibrant texture, gently warm any *undressed* leftover grilled corn on a grill or in a hot oven, then re-apply fresh mayonnaise, Cotija, and seasonings for that perfect taste.
- For a truly festive presentation, arrange your finished elotes with plenty of extra lime wedges, a sprinkle of additional cilantro, and perhaps even a dash of your favorite hot sauce for an optional kick.
- For maximum adhesion and authentic flavor, generously coat the *still-warm* corn with mayonnaise immediately after it comes off the grill, as the heat helps create the perfect sticky base for the Cotija and chili powder.
Nutrition
- Serving Size: 1 prepared ear of corn
- Calories: 290
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 5g
- Trans Fat: 0.1g
- Protein: 4g