This is elote made simple, spicy, and satisfying. Sweet boiled corn gets coated in mayo, rolled in cotija cheese, dusted with Tajín, and finished with a bold drizzle of Zindrew Garlic Chili Oil. No grill required. Just six ingredients, ten minutes, and a serious flavor upgrade.

Ingredients

Serves 2 to 3

• 3 ears of corn, boiled

• Spray margarine (such as I Can’t Believe It’s Not Butter)

• Mayonnaise, about 1 tablespoon per ear

• Cotija cheese, crumbled

• Tajín or your favorite chili-lime seasoning

• Zindrew Garlic Chili Oil (OG or X Batch, to taste)

Zindrew Batch Breakdown

OG Batch brings mellow heat, savory depth, and crispy garlic bits that enhance the sweetness of the corn and the saltiness of the cotija.
X Batch adds high heat with extra boldness. It’s for those who like their elote with serious bite and lingering warmth.

Instructions

1. Boil the corn
Bring a large pot of water to a boil. Add the husked ears of corn and cook for 5 to 7 minutes until tender. Drain and set aside.

2. Apply margarine
While the corn is still hot, coat each ear lightly with spray margarine to add flavor and help the toppings stick.

3. Spread with mayo
Use a spoon or brush to spread mayonnaise evenly over each ear of corn.

4. Add cheese and seasoning
Sprinkle crumbled cotija cheese over the corn, then add a generous dusting of Tajín.

5. Finish with Zindrew
Drizzle Zindrew Garlic Chili Oil over the top. Start with a teaspoon per ear and add more if you want extra heat and flavor.

Why This Works

Elote is all about balance: creamy, salty, spicy, and sweet. Boiling the corn keeps prep simple and lets the toppings shine. The cotija adds a briny bite, the mayo brings richness, and Zindrew Garlic Chili Oil ties it all together with a punch of chili heat and savory garlic flavor. You don’t need a grill to make great elote—you just need the right finishing oil.

Tips

• Want more acid? Squeeze lime over the top just before serving.

• Make it a meal by pairing with grilled meats, tacos, or rice bowls.

• Leftover corn? Slice it off the cob and mix the toppings into a spicy street corn salad.

Final Thoughts

This 6-ingredient Zindrew Elote recipe proves you don’t need a grill or a long prep list to create something bold and satisfying. Whether you go with OG or X Batch, Zindrew Garlic Chili Oil adds the heat, crunch, and umami that sets this version apart.

Tried it? Tag your version with #ZindrewElote and show us how you bring the heat.

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