Elote

Elote off the cob. Charred kernels folded into the dressing while they are still hot, spooned into cups and eaten with a spoon.

10 min prep 8 min char Skillet seared Serve warm

Ingredients

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Cups
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Method

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The cup, bottom to top

Dressed corn goes in first and the toppings sit on top, so the last spoonful tastes like the first one. Use a 12-ounce clear cup and fill it two-thirds — you need room to stir.

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Charring the corn

  • Grill — husked ears straight over medium-high, turning every two minutes until blistered in patches, about 8 minutes. Cut the kernels off once they are cool enough to hold.
  • Cast iron — kernels off first, into a dry hot skillet in one layer. Leave them alone two minutes before stirring so they actually take color.
  • Frozen — thaw and pat completely dry, then skillet as above. Wet corn steams and never browns.

You want dark spots on maybe a third of the kernels, not an even brown. The contrast is the whole point.

Serving

  1. Fold the hot corn into the dressing off the heat — the warmth loosens the mayo and crema into a sauce.
  2. Spoon into cups, then top with cotija, Tajín, and cilantro so each cup looks built rather than mixed.
  3. A lime wedge on the rim and a long spoon in each cup. Forks do not work here.
  4. Serve within twenty minutes of dressing. It holds, but the crunch does not.

Notes

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