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Recipe · Direct · Easy

Grilled Corn Mexican Elote Style on the Kamado

Cobs charred over direct fire, slathered with lime mayo, cotija cheese, chili and cilantro. Got leftovers? Strip the kernels and turn them into cups of esquites.

Quick answer

Grill husked cobs over direct heat at 230 °C, turning every 2-3 minutes for 10-12 minutes until the kernels char and caramelize. Slather them hot with lime mayo, roll in cotija cheese and dust with chili powder and cilantro. The result is juicy, smoky and gently spicy.

Mazorcas de maíz asadas a la brasa estilo elote, untadas con mayonesa-lima, queso cotija desmenuzado, chile en polvo y cilantro, sobre la rejilla de un kamado.Save to Pinterest
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Prep
15 min
Cook
15 min
Servings
4 servings
Temperature
230 °C

Ingredients

  • sweet corn cobs, husked4 ud
  • mayonnaise4 cda
  • sour cream (or crème fraîche)2 cda
  • lime (zest and juice)1 ud
  • crumbled cotija cheese (or feta)60 g
  • chili powder (or Tajín / hot paprika)1 cdita
  • chopped fresh cilantro1 puñado
  • melted butter, with a pinch of salt2 cda

Method

  1. 01

    Set up the fire

    Light the kamado for direct cooking, no deflector, with the grate close to the coals. Stabilize the temperature around 230 °C, opening the lid only as long as you need to work. Brush the grate clean and oil it lightly so the kernels don't stick.

  2. 02

    Prep the corn

    Pull off all the husk and silk from the cobs. Pat them dry and brush each one with the salted melted butter. There is no need to boil or soak them: the direct heat and their own moisture are enough to cook them through.

  3. 03

    Grill the cobs

    Lay the cobs on the grate and grill them for 10-12 minutes total, turning every 2-3 minutes to char all sides. Aim for golden kernels with a few dark spots, but pull them before they dry out or blacken too much. They should still be juicy when you bite in.

  4. 04

    Creamy dressing

    While they grill, stir together the mayonnaise, sour cream, lime zest and half its juice in a bowl. Mix to a smooth cream and check it for salt and acidity. This is the base that will cling to the hot kernels.

  5. 05

    Dress the elote

    Slather each hot cob with a generous layer of the dressing. Roll it in crumbled cotija cheese, dust with chili powder to taste and finish with chopped cilantro and a few drops of lime. Serve right away, ideally with a stick pushed into the base.

  6. 06

    Esquites version

    For esquites, cut the kernels off the grilled cobs with a knife and toss them for a couple of minutes on a hot cast-iron griddle to deepen the char. Mix them in a cup with the dressing, cotija, chili and cilantro, and eat with a spoon.

About this recipe

Elote is Mexican street food at its purest: a hot cob on a stick, dressed in mayo, cheese and chili. Taking it to the kamado has a clear edge over the pan or the oven: direct fire browns the kernels and pulls out sugars that caramelize on the surface, adding that toasty bitterness that balances the cream and the heat.

Sweet corn is loaded with sugars and water. On the grate at around **230 °C**, the moisture inside the kernels keeps them juicy while the outside chars and dark spots appear. There is no need to boil it first: the whole cob is done in 10-12 minutes of turning, and the internal steam cooks it on its own. Peeling the husk all the way back exposes the kernels and maximizes that browning.

This recipe gives you two formats. Classic **elote** is eaten on the cob, slathered and rolled. **Esquites** are the same idea off the cob: you cut the grilled kernels off, toss them briefly on a hot cast-iron griddle and serve them in a cup with the mayo, cotija and chili stirred through. It is the best way to use up leftover cobs and to eat the whole thing with a spoon.

In 30 seconds

Husk the cobs, grill them over direct heat at 230 °C, turning for 10-12 minutes until the kernels brown. Slather with lime mayo, roll in cotija cheese and finish with chili powder, cilantro and a squeeze of lime. For esquites, strip the kernels and sear them on a griddle.

Authentic cotija is a dry, salty Mexican cheese; if you cannot find it, crumbled feta or finely grated parmesan covers the salty role. The non-negotiable final touch is squeezed lime right before serving: its acidity lifts the whole mix and makes you reach for the next cob.

Editor's tips

  • If the grate runs very hot, kernels can pop and jump: raise the cob slightly or close the air vents a touch to tame the fire.
  • With no cotija on hand, dry crumbled feta or finely grated parmesan give the same salt hit; avoid creamy cheeses that melt away.
  • For a smoky twist, drop a couple of apple or cherry wood chunks on the coals: the corn's sweetness pairs beautifully with a mild smoke.

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FAQ

  • What temperature should I grill corn at on a kamado?

    Over direct heat at about 230 °C, no deflector. At that temperature the kernels char in 10-12 minutes of turning, without drying out inside.

  • Do I need to boil the corn before grilling it?

    No. Sweet corn holds enough water to steam through inside while it chars outside. Grilling it raw gives more flavor and better texture than pre-boiling.

  • What can I use instead of cotija cheese?

    Dry crumbled feta or finely grated parmesan. Both give cotija's salty, dry edge; avoid soft cheeses that melt over the hot cob.

  • What's the difference between elote and esquites?

    Elote is served on the whole cob, slathered and rolled. Esquites are the same kernels cut off and served in a cup with the dressing, eaten with a spoon.

  • How do I keep the corn from turning tough or dry?

    Don't overcook it or run the fire too hot. 10-12 minutes at 230 °C is enough to brown it; if the kernels wrinkle or fully blacken, they have gone too far.

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