Elotes with Zesty Nacho Dust



20 min


20 min


4 to 6

Elotes with Zesty Nacho Dust

Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipe by Julie Van Rosendaal; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari

Grilled corn on the cob, slathered with spiced crema and sprinkled with cotija—a mild Mexican cheese—and other toppings, is a wonderful way to enjoy corn at its peak. It’s particularly well-suited to a DIY bar: Lay out a few options and let your guests add their own toppings.


  • 4 to 6 corn cobs
  • 1⁄4 cup sour cream
  • 1⁄4 cup mayonnaise
  • 2 tsp ancho or regular chili powder
  • Pinch of salt
  • Crumbled or grated cotija, queso fresco or feta cheese
  • Flavoured nacho chips (such as zesty cheese or ranch) , finely crushed
  • Finely chopped cilantro , optional
  • Lime wedges


  1. Preheat barbecue to medium-high. Remove husks and silk from cobs; grill, turning, until kernels are charred, 10 to 12 min.
  2. Stir together sour cream, mayonnaise, chili powder and salt. Brush over warm corn to coat.
  3. Place corn cobs on a serving platter; sprinkle with cotija, crushed nacho chips and cilantro, turning cobs to coat well. Serve with lime wedges on the side.