- Preheat a grill (or grill pan) to medium-high heat.
- Brush the corn with oil or melted butter.
- Grill for 10-12 minutes, turning occasionally, until charred and tender.
(No grill? No problem! You can roast the corn in an oven at 400°F (200°C) for 20 minutes or cook it in a skillet.)
Step 2: Make the Sauce
- In a small bowl, mix mayonnaise, crema (or sour cream), garlic powder, chili powder, salt, and lime juice.
- Stir until smooth and creamy.
Step 3: Assemble the Elote
- Brush or spoon the creamy sauce generously over each grilled corn cob.
- Sprinkle crumbled Cotija cheese all over.
- Dust with extra chili powder for spice.
- Garnish with chopped cilantro and a squeeze of fresh lime juice.
Serving & Storage Tips
- Serve immediately for the best taste! 🌽🔥
- Store leftover corn in an airtight container for up to 2 days.
- Reheat in a hot skillet or oven before serving.
Variants & Additions
- Spicy Elote – Add hot sauce or cayenne pepper for extra heat.
- Elote in a Cup (Esquites) – Cut corn off the cob and mix everything in a cup for easy eating!
- Bacon Lover’s Elote – Sprinkle crispy bacon bits on top.
- Cheesy Twist – Mix in shredded cheddar or Monterey Jack.
FAQ
1. Can I use frozen or canned corn?
Yes! If using frozen, thaw and grill. For canned corn, drain well and char in a skillet.
2. What’s the best substitute for Cotija cheese?
Feta, Parmesan, or queso fresco work well!
3. Can I make this dairy-free?
Yes! Use vegan mayo and nutritional yeast instead of cheese.
4. What’s the difference between Elote and Esquites?
Elote is served on the cob, while Esquites is served in a cup.
5. Can I make this ahead of time?
Grill the corn in advance, but add the toppings right before serving for freshness.
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