HC’s Elotes


HC’s Elotes


  • 1/4 cup really good mayonnaise
  • 1/4 cup Mexican crema
  • 1/2 cup finely crumbled cotija or feta cheese plus more for serving
  • 1/2 teaspoon guajillo chili powder plus more for serving
  • 1/2 teaspoon cumin seeds whole and freshly cracked and toasted, plus more for serving
  • 1/2 teaspoon ancho chili powder plus more for serving
  • 1/8 teaspoon Salt and Pepper each
  • 1 medium clove fresh garlic finely minced (about 1 teaspoon)
  • 1/4 cup finely chopped cilantro
  • 4 ears shucked corn
  • 1 lime cut into wedges


  • Wood Fire or CHARCOL:
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate.
  • GAS:
  • Or, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
  • While coals heat, combine mayonnaise, sour cream, cheese, chili powders, cumi seeds, garlic, s & p, and cilantro in a large bowl. Stir until homogenous and set aside.
  • When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  • Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and spices and serve immediately with lime wedges.

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