Grilled Chipotle Elotes

Grilled Chipotle Elotes

By John Scholl

Here’s the first course from the He Said, She Said Dinner we threw at Revolucion Mexican Steakhouse alongside Claudia Sandoval from MasterChef. We paired this with the 5 Rabbit Golden Ale, and threw some 5 Rabbit 5 Lizard Wit into the mayo for good measure. No matter what you pair it with, it’ll be great, as elotes are one of the world’s most perfect street foods.

The Setup

1 cup mayo
1 tbsp 5 Rabbit 5 Lizard (or other witbier)
2 teaspoons lime juice
2 dried chipotles
2 cup grated cotija cheese
1 bunch cilantro, finely chopped
Ground chipotle, to garnish
Lime wedges, to garnish
15-20 ears of corn, husk pulled back and silk removed


1. Heat 2 cups of water in a kettle or saucepan until boiling. Remove from heat.

2. Heat a cast iron skillet over medium and toast the dried chipotles, flipping frequently, for about 5 minutes. They should smell fragrant but not acrid. Remove the chiles to a heatproof bowl, pour over the hot water, and cover. Let sit at least 20 minutes, up to an hour.

3. Drain the peppers and remove the seeds and stems. Add to a food processor or blender along with the lime juice and beer. Puree and strain, then mix with the mayo and refrigerate until ready to serve.

4. Heat the grill to medium, and create a heat shield with foil that you can lay your husks on while you grill.

5. Grill the corn, turning frequently, until the kernels begin to darken and caramelize. Depending on your grill, this can take 3-7 minutes. Don’t go walking off.

6. Remove the corn and let cool 5 minutes – otherwise your mayo will turn into a liquid mess. It should look bold and sexy, like Marlon Brando before the cheeseburgers. Like so:


7. Coat the corn with a thin layer of mayo, sprinkle with the cotija cheese, dust ground chipotle, and top with chopped cilantro. Serve with a wedge of lime and a cold beer.