Summer Grilled Elote (Gård Style) Paired with Rosé
There are endless variations of elote, but this is the version we keep coming back to. Like… I keep asking Tanya to make it for me over and over, and last Friday I ate a second entire cob without checking whether everyone had gotten one first.😬
Charred corn, a hit of garlic, tangy whipped crema, a snowstorm of Cotija, plus herbs and a sprinkle of Aleppo — OMG, yum. It’s bright, messy, ridiculously good, and easy to prep. A craveable summer dish that’s perfect with Rosé.
Summer Grilled Elote
Easy, delicious, and perfect for summer entertaining. Prep the crema ahead and you’ve got a crowd‑pleasing appetizer or side dish ready in minutes.
Serves: 4-8
Recipe by Tanya Miller
Suggested wine pairing: 2025 Rosé
INGREDIENTS
- 4–6 corn cobs
- Cotija, finely crumbled
- ½ cup mayo
- ½ cup sour cream
- ¼ cup butter, room temp
- ½–1 clove garlic, finely grated
- Garlic salt to taste (~¼ tsp)
- Chopped cilantro, diced chives, and Aleppo pepper for garnish
- Lime wedges and flaky salt (optional)
INSTRUCTIONS
- Make the crema: In a small to medium bowl, combine the mayo, sour cream, and softened butter. You can mix by hand, but an electric mixer with the whip attachment creates a smoother, lightly whipped crema that we love. Add the garlic and garlic salt, taste for seasoning, and refrigerate until ready to use.
- Prep the corn: Remove husks and place the corn on a sheet pan or platter. Assemble garnishes and lime wedges on a serving dish so everything is ready when the corn comes off the grill.
- Grill: Heat your grill to medium–medium high. Grill the corn, rotating frequently, until cooked through and charred to your liking.
- Assemble: Transfer the corn back to the platter. Slather generously with the tangy, buttery crema, then sprinkle with Cotija, cilantro, chives, and Aleppo pepper. Add flaky salt and lime wedges if you like.
- Serve: Serve immediately with a chilled glass of Rosé. Salud!
