Elote Asado Recipe
Sweet grilled corn brushed with a creamy, tangy sauce for a perfect Mexican street food delight.
Imagine biting into a warm ear of corn, slightly charred from the grill, the kernels popping with sweetness. Elote Asado is the kind of dish that embodies the spirit of summer barbecues and the vibrant streets of Mexico. The creamy topping, spiced with a hint of chili, transforms regular corn into something spectacular.
The tradition of elote asado hails from the bustling markets and street corners of Mexico, where vendors serve these coveted treats hot off the grill. My introduction to this delicious snack was during a festival in Oaxaca, the air filled with the smoky aroma of roasting corn.
What makes this recipe a joy to recreate is the attention to balance — the tang of lime, the creaminess of mayonnaise, and the sharpness of cotija cheese. It’s choosing corn when it’s freshest and allowing it to caramelize just enough to awaken its natural sweetness. And here's a little secret: a sprinkle of smoked paprika before grilling adds an unexpected depth.
Serve this at your next family gathering or backyard barbecue. It’s a guaranteed crowd-pleaser that invites everyone to gather around, share stories, and make the most of sunny days.
Step-by-Step
- 01Step 1 / 6
Preheat your grill to medium-high heat.
Brush each ear of corn with olive oil, ensuring they’re evenly coated.
Sprinkle with smoked paprika and a pinch of salt.
- 02Step 2 / 6
Place the corn directly on the grill grates.
Cook for 10-12 minutes, rotating every few minutes, until the kernels are tender and have a nice char.
- 03Step 3 / 6
While the corn is grilling, combine the mayonnaise, sour cream, and lime juice in a small bowl.
Stir until smooth and well blended.
- 04Step 4 / 6
Once the corn is cooked, remove it from the grill.
Brush each ear generously with the mayonnaise mixture, ensuring it gets into every crevice.
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- 05Step 5 / 6
Sprinkle the cotija cheese over the top, followed by a dusting of chili powder.
Finish with a scattering of fresh cilantro.
- 06Step 6 / 6
Serve immediately while warm, allowing the flavors to meld beautifully with the smoky corn.
Chef Tips
- •Choose freshly harvested corn for the sweetest kernels.
- •For an extra kick, add a pinch of cayenne pepper to the topping.
- •Crumbled feta can be used if cotija cheese is unavailable.
- •If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- •Leftover corn can be shaved off the cob and mixed into salads or salsas for added flavor.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
It's best enjoyed fresh, but you can prep the sauce in advance and grill the corn when ready to serve.
What can I substitute?+
Feta cheese can replace cotija and Greek yogurt can be used instead of sour cream for a lighter option.
How do I store leftovers?+
Wrap leftover corn tightly in foil and refrigerate. Reheat on a grill or in an oven at low temperature.
