Plain buttered corn is fine. Elotes is a party.
Smoky grilled corn + creamy sauce + salty cotija + chili lime dust. It’s messy to eat. That’s the point. Serve it on a stick or scoop it into a cup (that’s esquites, equally amazing).
Step-by-Step Instructions
Make Sauce
In a bowl, mix mayo, sour cream, garlic powder, and a pinch of chili powder.
Grill Corn
Heat grill to medium-high. Husk corn (leave stems on for handles if desired).
Grill 8-10 minutes, turning occasionally, until charred in spots.
Coat
Remove corn. Brush each ear with sauce while still hot.
Roll in cotija cheese on a plate.
Finish
Sprinkle with chili powder, cilantro, and salt.
Serve with lime wedges. Squeeze before eating.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 ears
Difficulty: Easy
Storage Notes
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Best Fresh
Elotes are a now-or-never food. Leftover sauced corn gets soggy. Grill only what you’ll eat.
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Leftover Corn Kernels?
Cut off the cob. Turn into esquites (Mexican corn salad). Mix with leftover sauce, cotija, and lime. Serve in a cup with a spoon.
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No Grill?
Use a cast-iron skillet. Char corn over high heat, turning frequently.
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Cotija Substitute:
Parmesan or feta in a pinch. But cotija is worth finding.
