Every cookout needs a breakout star. This one comes straight off the grill. Sweet corn gets charred until lightly smoky, then slathered in a creamy, lime-spiked sauce and finished with salty cotija and crispy crumbles of Whole Chorizo Ibérico. Rich, smoky, creamy, and just a little spicy, it’s a serious upgrade to classic elote.

Ingredients:

For the corn:

• 6 ears corn, husked
• 8 oz Whole Chorizo Ibérico
• ½ cup cotija cheese, crumbled
• ¼ cup fresh cilantro, chopped
• 1 lime, cut into wedges
  

For the sauce:

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp fresh lime juice
• ½ tsp chili powder
• ¼ tsp smoked paprika
• Salt, to taste
  

Directions:

1. Make the sauce. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt. Set aside.
2. Prep the chorizo. Remove the casing from the Whole Chorizo Ibérico and crumble the meat into small pieces.
3. Crisp the chorizo. Heat a skillet over medium heat and cook the chorizo for 5–7 minutes, breaking it up as it cooks, until deeply browned and crispy. Transfer to a paper towel-lined plate.
4. Grill the corn. Heat a grill to medium-high. Grill the corn for about 8–10 minutes, turning occasionally, until tender and lightly charred all over.
5. Dress the corn. While the corn is still warm, generously coat each ear with the creamy lime sauce.
6. Load it up. Sprinkle with cotija and crispy chorizo, then finish with fresh cilantro and a squeeze of lime.
7. Serve immediately. Grab plenty of napkins and dig in.