Best for: The cookout side everyone hovers around the grill for.
Elote is grilled corn on the cob slathered with mayonnaise, rolled in cotija, dusted with chile, and finished with lime — the definitive Mexican street corn. Char the corn well; the toppings do the rest.
Grill: Direct medium-high heat; 450°F. Equipment: Grill, tongs, small bowls, brush.
Ingredients
Total: 25 minutes.
- 6 ears corn, husks and silks removed
- 1 tablespoon neutral oil
- 1/4 teaspoon fine table salt
- 1/2 cup mayonnaise
- 1/2 cup finely crumbled cotija cheese
- 1 teaspoon ancho or guajillo chile powder, plus more to taste
- 2 tablespoons chopped cilantro
- 1 lime, cut into wedges
Directions
Rub the corn with the oil and sprinkle with the salt.
Grill the corn, turning every few minutes, for 12–15 minutes, until charred in spots and tender.
While the corn grills, spread the crumbled cotija in a shallow dish and set out the chile powder.
Brush each hot cob all over with a thin, even layer of mayonnaise.
Roll the cobs in the cotija (or sprinkle it on generously) and dust with chile powder.
Scatter with cilantro and serve with lime wedges to squeeze over.
Grilling tip: A thin, even layer of mayonnaise holds the cheese better than a thick one — think glue, not frosting.
