Charred Elote with Lime Mayo & Tajín
Nothing says summer like the mouthwatering combination of charred corn, salty cotija cheese, and a zesty kick of Tajín. This Charred Elote with Lime Mayo & Tajín is the ultimate warm-weather treat that you’ll find yourself reaching for all summer long. Whether you're hosting a barbecue, enjoying a casual weeknight dinner, or just craving a burst of sweet and tangy flavor, this elote has you covered. It's the perfect way to elevate your summer meals and keep those sunny vibes going strong!
To grill or not to grill, that is the question
Who says you need a backyard grill to enjoy the smoky goodness of elote? Traditionally grilled, I’m adapting this Mexican street food favorite to my third floor walk-up life here in San Francisco. By cooking the corn directly on your stovetop, you can achieve that delicious char without stepping outside. Crank up the heat a bit, rotate the corn until it’s perfectly blistered, and enjoy all the depth of flavor right from the comfort of your kitchen!
Just the tips
Need a sip to go along with? The creamy but smoky flavor of this elote would pair perfectly with a slightly chilled Chardonnay, a well-chilled, crisp Sauvignon Blanc, or a dry German Riesling
Not feeling like noshing into the cob? Try cutting the corn kernels of the cob after you caramelize the cotija in the oven, pile it high in a serving bowl, then continue on with the toppings in step 6!
Charred Elote with Lime Mayo & Tajín
Bring on the summer flavor with this charred elote topped with lime mayo, salty cotija cheese, and a zesty sprinkle of Tajín—perfect anytime you crave a sweet and tangy bite!
Ingredients
- 4 ears of corn, shucked
- ¼ cup mayonnaise
- 1 lime, zested and juiced
- kosher salt
- fresh cracked pepper
- ¾ cup crumbled cotija
- Tajín, measured with your heart
- chili powder, to garnish
- cilantro, to garnish
Instructions
- Preheat the oven to 425 and line a half baking sheet with foil.
- Place the ears of corn directly on your stove burner over medium high heat (or on the grill if you’re not confined to a third floor walk-up like me). Cook for about 5-7 minutes, rotating the corn, until you get charring all over. It’s going to crackle and yell at you, that’s normal. Place on a foiled-lined baking sheet once finished.
- While the corn is cooling a bit, mix together ½ cup mayo, zest from 1 lime, and juice from half of the lime in a small bowl (or a ziploc baggie so you can squeeze it on top later). Season with a pinch of kosher salt and a few cranks of fresh cracked pepper.
- Once the corn has cooled just enough to handle, rub half of the mayo mixture evenly all over the ears of corn and set the rest of the mayo mixture aside for later. Return the corn to the foiled-lined baking sheet and bake for 12-15 minutes.
- Sprinkle ¾ cup cotija over top of the corn and bake for another 5 minutes to lightly caramelize the cheese.
- Transfer the corn to a serving plate and sprinkle with as much Tajín as your heart desires, drizzle with the rest of the mayo lime mixture and juice from the remaining lime half. Garnish with a pinch of chili powder and diced cilantro.
