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Mexican Street Corn (Elote)

This dish features charred, smoky corn on the cob coated in a rich, tangy mayo sauce with crumbled Cotija cheese, chili powder, and fresh lime. The corn is grilled until spots of blackened char develop, then generously coated to create a creamy, crispy, and flavorful street-style snack. The final bite offers a satisfying crunch with bursts of bright, spicy, and savory flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 ears fresh corn on the cob preferably with tight kernels and slight milky aroma
  • 1/2 cup mayonnaise full-fat for richness
  • 1/2 cup Cotija cheese crumbled
  • 1 tbsp chili powder smoky and spicy
  • 2 tbsp fresh lime juice brightens the sauce
  • 2 tbsp unsalted butter melted
  • 2 tbsp cilantro chopped finely, optional

Equipment

  • Grill
  • Basting Brush

Method
 

  1. Preheat your grill to medium-high heat until hot and slightly smoky.
  2. Place the ears of corn directly on the grill grates, turning occasionally to develop even charred spots and blackened edges, about 8-10 minutes.
  3. While the corn grills, whisk together mayonnaise, lime juice, melted butter, and chili powder in a bowl until smooth and well combined.
  4. Once the corn has nice charred marks and is cooked through, remove it from the grill and let it cool slightly, just enough to handle.
  5. Use a basting brush or spoon to generously coat each ear of corn with the spicy mayo sauce, allowing it to drip into the charred crevices.
  6. Sprinkle crumbled Cotija cheese evenly over the coated corn, pressing gently so it adheres to the sauce.
  7. Finish by sprinkling chopped cilantro over the top, and squeeze fresh lime juice over each ear for an extra zing.
  8. Serve immediately with plenty of napkins, enjoying the crispy char, creamy coating, and lively flavors in every bite.