How to make ELOTES

Ingredients

• 4 ears Fresh Corn on the Cob (with husk and silk intact)
• 4 tablespoons Unsalted Butter (softened, for brushing and foil wrap)
• 4 tablespoons Mayonnaise (regular or light, for coating corn)
• 4 ounces Cotija Cheese (crumbled; can substitute with feta or queso fresco)
• 1/4 cup Fresh Cilantro (finely chopped)
• 1 whole Lime (juiced)
• 2 teaspoons Chili Powder (adjust to taste)
• 1 teaspoon Paprika (for color)
• 1/4 teaspoon Cayenne Pepper (adds heat)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 sheets Aluminum Foil (heavy‑duty, for double wrapping corn)

Instructions

1. Soak Corn

   Remove the outer husk layers, rinse each ear thoroughly, then place all four ears in a large pan of cold water and let soak for 15–20 minutes to prevent burning.

   Time: PT15M

2. Light Charcoal and Preheat

   Pile lump charcoal in the grill, add a few wood chunks for flavor, light the fire, and let it heat until flames are licking the coals (about 5 minutes). Close the grill lid to build steady heat.

   Time: PT5M

3. Grill Corn in Husk

   Place the soaked corn directly on the grate over the hottest part of the fire. Cover with the grill lid and rotate every 5 minutes. Cook 15–30 minutes until kernels are tender and the husks are nicely charred.

   Time: PT20M

4. Chop Cilantro

   While the corn grills, rinse cilantro, trim stems, and finely chop the leaves.

   Time: PT5M

5. Prepare Seasoning Mix

   In a small bowl combine chili powder, paprika, cayenne pepper, garlic powder, salt, and black pepper. Stir until evenly mixed.

   Time: PT2M

6. Butter & Wrap Corn

   Remove the corn from the grill. Brush each ear generously with softened butter. Lay a sheet of aluminum foil on a flat surface, place the ear, then cover with a second sheet, folding tightly to seal.

   Time: PT5M

7. Finish Grilling Wrapped Corn

   Move the foil‑wrapped ears to a cooler part of the grill (indirect heat). Close the lid and cook for another 15 minutes until kernels are soft and fully cooked.

   Time: PT15M

8. Dress the Corn

   Unwrap each ear carefully (steam will be hot). Brush with a little extra butter, spread a thin layer of mayonnaise, sprinkle crumbled Cotija cheese, chopped cilantro, a squeeze of lime juice, and dust with the seasoning mix.

   Time: PT5M

9. Make Elote en Vaso (Corn in a Cup)

   Take the remaining corn (or use the same kernels), cut the kernels off the cob into a cup. Add a pat of butter, a dollop of mayo, sprinkle seasoning mix, cilantro, Cotija cheese, and a squeeze of lime. Stir gently to combine.

   Time: PT10M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

28 g

Fat

9 g

Fiber

3 g