Elote is proof that a side dish can steal the show. The magic is in the contrast — sweet charred corn against a salty, tangy, spicy sauce.
Grill the corn hot and fast so it chars without going mushy.
Grill the corn over high heat, turning often, until charred in spots all around — about 10 minutes.
Whisk together the mayonnaise and crema. This is the glue that holds everything to the corn.
Brush each ear generously with the sauce, then roll in cotija. Dust with chili powder.
Squeeze lime over the top and scatter with cilantro. Serve immediately while hot.
Pitmaster tip
No grill? A cast-iron pan over high heat or a few minutes under the broiler gives you the same char.
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Sides & Fixings
