Published:
Jun 26th 2025
by 
Last updated: Aug 27th 2025
Elotes Asados is a delightful Mexican-style grilled corn dish that combines smoky, tangy, and spicy flavors. This quick method of grilling corn on the cob, brushed with a creamy chili-lime sauce, makes it an ideal side for summer barbecues or casual gatherings. Serve it alongside your favorite tacos or burgers for a truly satisfying experience.
Pro Tip This recipe for Elotes Asados offers a delightful combination of creamy, smoky, spicy, and tangy flavors that will elevate any meal. It's quick to prepare, making it perfect for busy summer gatherings, and can be made ahead of time for added convenience. Versatile enough to pair with various dishes, it’s sure to impress your guests.
Before you start
- Gather all ingredients and tools for this recipe to streamline the process.
- Preheat your grill to 450°F for optimal charring.
- Ensure corn is fresh; rinse and pat dry before grilling.
During cooking
- Look for a golden-brown char on the corn for perfect texture.
- Turn the corn every few minutes until evenly charred.
- Avoid over-brushing the corn with sauce to prevent sogginess.
Make-ahead & storage
- Prepare the sauce in advance and store it in the fridge for up to 2 days.
- Reheat grilled corn wrapped in foil at 350°F to refresh its texture.
Common mistakes
- Charring too quickly → Adjust grill heat for even cooking.
- Skipping the sauce → Don't miss out on the flavor boost it provides.
Serve with
- Warm tortillas or rice for a hearty base alongside this recipe.
- A fresh avocado salad to complement the smoky flavors.
- Serve with a zesty lime crema for added creaminess.
Toppings & textures
- Chopped fresh cilantro or crumbled tortilla chips for crunch.
- A squeeze of lime or a dash of hot sauce for extra zing.
Occasions
- This recipe shines at summer barbecues and casual gatherings.
Substitutions
- If you lack Cotija, use feta or Parmesan for a similar salty flavor.
- For a dairy-free option, substitute mayonnaise and sour cream with avocado or cashew cream.
Variations
- Try adding grilled jalapeños for a spicier kick, enhancing the heat profile.
- Incorporate lime zest and chili powder into the corn before grilling for extra flavor depth.
Refrigerate
- Cool the corn to room temperature and store in an airtight container.
- Use within 2 days for the best flavor and texture.
Freeze
- Freezing not recommended; the creamy sauce may separate upon thawing.
Reheat
- Wrap in foil and bake at 350°F until heated through.
- Add a splash of water to maintain moisture while reheating.
Repurpose ideas
- Mix leftover corn into a fresh salad for added flavor and texture.
- Incorporate the corn into tacos or burritos for a delicious twist.
- Fresh Corn: The sweet base for grilling and soaking up flavor.
- Lime Juice & Zest: Adds brightness and acidity.
- Cilantro: Brings freshness and herbal depth.
- Mayonnaise & Sour Cream: Creamy base that clings to the corn.
- Ancho Chili Powder & Cayenne Pepper: Adds smokiness and heat.
- Kosher Salt: Enhances all the flavors.
- Cotija Cheese: Salty, crumbly finish for authentic taste.
- Water: Slightly thins the dressing for easy brushing.
Can I prep the sauce in advance?
Absolutely. Store the sauce in the fridge for up to 2 days.
Can I make this without a grill?
Yes! Use a grill pan on the stovetop or roast under the broiler.
What’s the difference between elotes and elotes asados?
“Elotes” refers to corn in general, while “elotes asados” specifically means grilled corn.
How to Make Elotes Asados
Start by preheating your grill to 450°F. While it heats up, whisk together the lime juice, lime zest, chopped cilantro, mayonnaise, sour cream, ancho chili powder, cayenne pepper, salt, and water in a small bowl.
Brush each ear of corn with some of the seasoned mayo mixture. Grill the corn for about 10 minutes, turning every 2–3 minutes until nicely charred on all sides.
Transfer the corn to a serving platter, then brush with the remaining dressing. Sprinkle generously with Cotija cheese and extra cilantro before serving.
Time & Serves
Ingredients
1 tablespoon fresh Lime Juice
1 teaspoon Lime Zest
1/4 cup fresh Cilantro, minced, divided
1/3 cup Mayonnaise
1 tablespoon Sour Cream
1/2 teaspoon Ancho Chili Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon Cayenne Pepper
2 tablespoons Water
4 ears of Corn
1/4 cup Cotija Cheese, grated
Instructions
Set up your grill and preheat it to 450°F.
Mix the fresh lime juice, lime zest, 2 tablespoons of cilantro, mayonnaise, sour cream, ancho chili powder, kosher salt, cayenne pepper, and water in a small bowl until combined.
Brush each ear of corn with a little of the mayonnaise mixture.
Place the corn on the grill and cook it for 10 minutes, turning it every 2–3 minutes until it is slightly charred and tender.
Arrange the corn on a serving platter and brush each corn with the remaining mayonnaise mixture. Sprinkle the Cotija cheese and the remaining cilantro on top.
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