Grilled Corn with Cotija and Quicos


Hot off the grill, charred sweet corn gets slathered in tangy lime mayonnaise and topped with extra-large crunchy quicos, or corn nuts, in des Jardins’ version of elote. For a plated version, cut the kernels from the cobs and toss with lime mayo and quicos, then scoop and serve.

Grilled Corn with Cotija and Quicos Recipe
Photo: Aubrie Pick
Active Time:
20 mins
Total Time:
30 mins


  • 1 large pasteurized egg yolk

  • 1 teaspoon fresh lime juice, plus lime wedges, for serving

  • 1/2 teaspoon kosher salt, plus more to taste

  • 1/2 cup grapeseed oil, plus more for grill grates

  • 2 teaspoons water, if needed

  • Black pepper, to taste

  • Piment d’Espelette, cayenne pepper, or paprika, to taste

  • 8 medium ears fresh corn, husks pulled back, silk removed

  • 1 ounce Cotija cheese, grated on a Microplane (about 1/2 cup)

  • 1/2 cup crushed quicos or corn nuts (about 1 ounce)


  1. Preheat grill to high (450°F to 500°F). Whisk together egg yolk, lime juice, and salt in a medium bowl. Whisking constantly, gradually drizzle in oil until mixture is smooth and thick. Whisk in up to 2 teaspoons water, 1/2 teaspoon at a time, to loosen mixture, if needed. Season to taste with salt, black pepper, and piment d’Espelette. Set aside.

  2. Place corn on oiled grill grates, positioning husks over edge of grill to prevent burning. Grill, uncovered, turning occasionally, until corn is tender and slightly charred, 6 to 8 minutes.

  3. Brush hot corn with lime mayonnaise (about 1 tablespoon per ear). Sprinkle with cheese, quicos, and piment d’Espelette, to taste. Serve with lime wedges.

Make Ahead

Mayonnaise can be stored in an airtight container in refrigerator up to 3 days.


Quicos (giant corn nuts) may be purchased on

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