Grilled Mexican Street Corn (Elote) with Mayo, Lime, Chile, and Cotija Recipe
This grilled Mexican street corn, known as Elote, features sweet and smoky corn on the cob slathered with a tangy mayo and lime mixture, dusted with chili powder, and topped with crumbly Cotija cheese and fresh cilantro. It’s a flavorful and irresistible side dish or snack perfect for summer grilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Corn
- 4 ears corn, husked
Sauce
- ⅓ cup mayonnaise
- 1 teaspoon fresh lime juice, plus wedges for serving
- ½ teaspoon lime zest
Toppings
- ½ teaspoon chili powder or ancho chile powder
- ⅓ cup Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Sea salt, to taste
Instructions
- Preheat the grill: Preheat a grill or grill pan to medium-high heat to prepare for cooking the corn.
- Grill the corn: Place the husked corn on the grill and cook, turning every 3 to 5 minutes, until all sides are cooked with light char marks, approximately 15 minutes total.
- Mix the sauce: In a small bowl, combine the mayonnaise with fresh lime juice and lime zest, stirring to blend the flavors.
- Assemble the elote: Spread the mayo-lime mixture evenly over the grilled corn ears. Then sprinkle with chili powder, Cotija cheese, and chopped cilantro. Season with sea salt to your taste.
- Serve: Serve the corn immediately with lime wedges on the side for extra squeeze and flavor enhancement.
Notes
- Corn Husks: To grill corn with the husks on, follow specific grilled corn instructions for husk preparation to retain moisture and flavor.
- Mayonnaise Alternative: For a creamier and tangier sauce, mix ¼ cup Mexican crema or sour cream with ¼ cup mayonnaise as a substitute for all mayonnaise.
