Elotes are grilled fresh corn smothered in Mexican crema, Cotija cheese, cilantro, and paprika for the ultimate Summer side dish.

You’ll find different variations of elotes, some including mayo and butter, but my family loves this recipe. I posted the recipe for a Thai style corn that was dairy free and tastes almost like a dessert. If you’re looking for another option for a dairy-free Mexican corn, then you can do grilled corn, lime juice, chili powder, and salt. This is pretty much what Mexicans put on everything from fruit to cucumbers! At least that’s what the hubby does!

How To Pick Fresh Sweet Corn-

Summer is peak season for corn harvesting, but you want to make sure the corn you pick has not been sitting out too long and dried up. Did you know it’s bad corn etiquette to peel back the husk and see the kernels? This is how my mom taught me and I had no idea this was a no-no. When you peel back the husk, you are shortening the life span of the corn and causing it to dry out faster. I had no idea!

Instead, when picking your corn, look for the husk that’s green and not dried out, also the tassel should be brown and wet, not black and dry. And finally feel the kernels through the husk to see if they are plump and no holes are present. There ya go, corn picking 101!

Once you got the perfect corns, keep them in the husk till you’re ready to grill. Once the corn has been grilled, a few minutes on each side, spread the crema, then sprinkle cotija cheese, paprika, and chopped cilantro. Serve with some lime wedges for the perfect Summer side dish.