Cotija Elotes with a Jalapeño Aioli


  • 6 ears of corn, shucked
  • 1/4 cup mayonnaise
  • 1 jalapeño
  • 1/4 cup crème fraiche or sour cream
  • 1/2 cup freshly grated cotija or Pecorino-Romano cheese (about 2 ounces)
  • 2 teaspoons chile piquin (or 1 teaspoon paprika, 1/2 teaspoon cayenne pepper and 1/2 teaspoon salt)
  • Lime wedges, for serving
  • Bamboo skewers


  • Grill (or oven)
  • Stock Pot
  • Colander


  1. Light the grill on high or preheat oven to 500 degrees.
  2. Boil corn in stock pot for 3 minutes, drain well.
  3. Grill the corn, turning frequently, until well-browned, 10-12 minutes. Alternatively roast the corn on a baking sheet for 10-15 minutes, turning the ears occasionally.
  4. Blend the mayonaise, chopped jalapeño, and crème fraiche in a food processor.
  5. Press bamboo skewer through the center, generously brush the mayo mixture all over the ears and sprinkle with the cheese and chile piquin.
  6. Serve immediately, with lime wedges.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.