Description
A charred, creamy, tangy snack that’s irresistible and perfect for backyard barbecues or as a party appetizer.
Ingredients
- 4 ears sweet corn, husked and cleaned
- 3 tablespoons butter, melted
- 3 tablespoons mayonnaise
- 3 tablespoons Mexican-style crema (or sour cream as a substitute)
- 1/4 cup cotija cheese, grated (plus extra for sprinkling)
- 3/4 teaspoon Tajín seasoning (plus more to taste for garnish)
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 tablespoons chopped cilantro (plus extra for garnish; parsley can be used)
- 1/2 lime, juiced (about 1 tablespoon)
Instructions
- Preheat your grill to medium (about 350–400°F / 175–200°C) or preheat oven to 425°F (220°C) for roasting.
- Make the sauce by whisking together mayonnaise, Mexican crema, lime juice, 1/2 tsp paprika, and 1/2 tsp salt. Chill briefly.
- Melt the butter and set aside.
- Prepare the corn by patting it dry and brushing each ear lightly with melted butter.
- Grill the corn wrapped in foil for 15–18 minutes, turning every 3–5 minutes. For more char, grill directly on the grates for 8–12 minutes.
- Remove the corn from heat and cool for 1–2 minutes.
- Brush generously with the mayo-crema sauce, then sprinkle with cotija, Tajín, and chopped cilantro.
- Serve immediately, optionally squeezing extra lime over the top.
Notes
For vegan elote, use vegan mayo and coconut yogurt instead of Mexican crema. Cotija can be substituted with queso fresco or crumbled feta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican