Prepare the Grill: Preheat your grill to medium-high heat (about 400°F / 200°C).
Grill the Corn: Place the husked corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the kernels are tender and have some charred spots.
Make the Creamy Sauce: While the corn is grilling, mix the mayonnaise, Mexican crema, and the optional minced garlic in a small bowl.
Coat the Corn: Using a brush or a spoon, slather the creamy sauce all over each hot ear of corn. The heat will help it adhere beautifully.
Add Toppings: Immediately roll the creamy-coated corn in the crumbled cotija cheese so it sticks. Sprinkle generously with chili powder, and if using, a little chopped cilantro.
Serve: Serve immediately with a lime wedge on the side for squeezing over the top.
Easy Elote Recipe (Boiled & Broiled)
Don’t have a grill? No problem! You can achieve fantastic results with your oven’s broiler.
Instructions:
Boil the Corn: Bring a large pot of salted water to a boil. Add the husked corn and cook for 5-7 minutes until tender. Drain well.
Broil: Place the boiled corn on a baking sheet. Position an oven rack about 6 inches from the top and turn your broiler to high. Broil the corn for 3-5 minutes, turning occasionally, until it gets slightly blistered and charred in spots. Watch it closely!
Finish: Follow steps 3-6 from the grilled recipe above.
Esquites (Corn in a Cup) Recipe
Perfect for when you don’t want to deal with the cob!
Ingredients:
Kernels from 4 ears of cooked corn (grilled is best for smoky flavor)
2 tablespoons mayonnaise
2 tablespoons Mexican crema or sour cream
1/3 cup crumbled cotija cheese, plus more for garnish
2 tablespoons finely chopped cilantro
1 jalapeño, finely diced (optional, for heat)
1 teaspoon chili powder (Tajín is classic), plus more for garnish
Juice of 1 lime
Salt to taste
Instructions:
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