Elote
Grilled corn on the cob slathered in a creamy, tangy sauce, then rolled in crumbled cheese and finished with a punch of chili and a squeeze of lime. This iconic Mexican street food snack is smoky, sweet, salty, and sour all at once.
For 4 servings
- prep
Prepare the grill and husk the corn.
1.Heat a grill or grill pan to medium-high heat.2.Peel back and remove the husks from each ear of corn.3.Pull off all the silk strands, then rinse the corn under cold water.4.Pat the corn completely dry with a clean kitchen towel.TIPSoaking the corn in cold water for 10 minutes before grilling helps steam the kernels and keeps them juicy. - mix
Mix the creamy sauce.
In a small bowl, whisk together the mayonnaise, sour cream, garlic powder, and salt until smooth and well combined.
- grill · ~12 min
Grill the corn.
1.Lightly brush the grill grates with vegetable oil to prevent sticking.2.Place the ears of corn directly on the hot grill.3.Grill for 10 to 12 minutes, turning with tongs every 2 to 3 minutes, until the kernels are tender and charred in spots on all sides.TIPLook for bright yellow kernels with some blackened, blistered spots — that char is where the smoky flavor lives. - assemble
Dress the elote.
1.Remove the corn from the grill and let cool for just 1 minute.2.Using a spoon or spatula, spread the creamy sauce generously over each ear of corn, coating all sides.3.Sprinkle the crumbled cotija cheese evenly over the sauced corn, pressing gently so it sticks.4.Dust each ear with chili powder all over.5.Finish with a generous squeeze of fresh lime juice and a scattering of chopped cilantro.TIPWork quickly while the corn is still hot — the heat helps the sauce and cheese cling to every kernel. - serve
Serve immediately with extra lime wedges.
Place the finished elotes on a serving platter with the remaining lime wedges on the side. Encourage everyone to add an extra squeeze of lime right before the first bite.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Leave the corn slightly damp after rinsing to help char form faster on the grill.
- 2Use a pastry brush to paint the mayo-cream mixture evenly into all the kernel crevices.
- 3For extra smoky flavor, grill the corn directly over glowing coals if using a charcoal grill.
- 4Cotija can be swapped with queso fresco or feta if you need a less salty, creamier cheese.
- 5Make-ahead: grill the corn up to 2 hours ahead, then reheat on the grates before saucing.
- 6For easier handling, insert skewers into the ends of each cob before grilling and eating.
Adapt it for your goals.
Vegan
Replace mayonnaise with vegan mayo and sour cream with coconut- or soy-based yogurt; use a plant-based crumbled cheese or nutritional yeast for the cotija.
spicySpicy
Add a pinch of cayenne or chipotle powder to the chili powder dusting, or drizzle with hot sauce after the lime for extra heat.
esquites (off the cob)Esquites (off-the-cob)
Cut the grilled kernels off the cob into a bowl, toss with the sauce, cheese, chili, lime, and cilantro, then serve as a salad or dip with chips.
smoky & sweetSmoky & sweet
Mix 1 tablespoon of honey or agave into the creamy sauce before spreading, and use smoked paprika in place of half the chili powder.
Why this is on our healthy list.
Good for Digestion
Corn is a whole grain that provides dietary fiber, which supports healthy digestion and helps you feel full longer.
Rich in Antioxidants
Lime juice and chili powder supply vitamin C and capsaicin, both of which act as antioxidants that may support immune function.
Calcium Boost
Cotija cheese contributes a modest amount of calcium, important for bone health, while adding a savory depth to the dish.
Frequently asked questions
Yes — char the corn in a dry cast-iron skillet over high heat, turning frequently, or broil it 4 inches from the heat source for 10–12 minutes, turning halfway.
