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This grills the corn with the husks still partially on and then finishes it directly over the flame once removed, which is what builds real char and smokiness rather than corn that's simply boiled and then coated in toppings. Coating the hot corn immediately with mayonnaise, rather than butter alone, is what gives elote its distinctive creamy, tangy base for the cotija cheese and chili powder to cling to.
Per serving
220kcal
Calories
5g
Protein
20g
Carbs
14g
Fat
2
Prep Time
15 min
Cook Time
20 min
Servings
4 people
Difficulty
easy
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Peel back the corn husks without removing them completely, remove the silk, then fold the husks back up around the corn.
Soak the corn in water for 10 minutes if the husks are very dry.
Grill the corn over medium high heat, turning occasionally, for 15 to 18 minutes, until tender.
Peel back or remove the husks and grill the bare corn directly over the flame for another 2 to 3 minutes, until charred in spots.
While the corn is still hot, brush or spread it generously with mayonnaise.
Sprinkle with crumbled cotija cheese, chili powder, and a squeeze of fresh lime juice.
Garnish with chopped fresh cilantro and serve immediately.
Char the Corn Directly Over the Flame: Removing the husks for the final few minutes of grilling is what builds real smokiness, rather than corn that's just boiled and topped. Coat the Corn While Still Hot: Applying the mayonnaise right off the grill helps it melt slightly and stick to every kernel evenly. Use Cotija Cheese if Possible: Its salty, crumbly texture is traditional for elote, though feta can work in a pinch if cotija isn't available.
No, grilling with the husks partially on first steams the corn gently, and removing them for the final few minutes lets you char the kernels directly for extra smokiness.
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