4 ears of sweet corn

¼ cup mayonnaise

¼ cup Hoff’s Smoken Ghost Ketchup

½ cup cotija cheese, crumbled

1 teaspoon Hoff’s Dirty Dust Seasoning Salt

¼ cup fresh cilantro, chopped

2 limes, quartered

1:
Preheat your grill to high heat, around 450°F to 500°F. Keep the corn husks on for now, as they’ll protect the kernels while grilling.

2:
Place the corn directly on the grill, husks still intact. Grill for about 15 minutes, turning every 3 to 4 minutes to ensure even cooking. The husks should be slightly charred, and you’ll begin to see the kernels steaming inside.

3:
While the corn grills, prepare the sauce. In a small bowl, whisk together the mayonnaise and Hoff’s Smoken Ghost Ketchup until well combined. Set aside.

4:
After 15 minutes, carefully remove the corn from the grill. Pull back the husks and remove the silk. Tie the husks together to create a handle, or remove them entirely if preferred.

5:
Return the corn to the grill, placing it directly over the heat. Grill for an additional 5 to 8 minutes, rotating occasionally, until the kernels develop a slight char and are tender.

6:
Remove the corn from the grill and generously brush each ear with the spicy mayonnaise mixture, ensuring even coverage. Sprinkle the crumbled cotija cheese over the corn, pressing lightly so it adheres. Dust with Hoff’s Dirty Dust Seasoning Salt, then finish with a scattering of fresh cilantro.

7:
Transfer the elotes to a serving platter and serve immediately with lime wedges on the side for squeezing over the top. Enjoy this smoky, spicy take on a classic street food favorite.