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Mexican Street Corn (Elote)

This dish features grilled corn on the cob coated with a flavorful mixture of mayonnaise, lime juice, chili powder, and cotija cheese. The corn is charred to develop a smoky, caramelized exterior, with a creamy, crumbly topping that adds texture and zest to each bite.
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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 husked and cleaned
  • 1/2 cup mayonnaise
  • 2 lime lime juice freshly squeezed
  • 1 teaspoon chili powder
  • 1/2 cup cotija cheese crumbled
  • 2 tablespoons unsalted butter melted, for brushing
  • to taste salt

Equipment

  • Grill
  • Bowl

Method
 

  1. Preheat the grill to high heat (around 450°F/232°C).
  2. Brush the corn cobs with melted butter using a silicone brush or paper towel, ensuring an even coating.
    4 ears fresh corn on the cob
  3. Place the corn on the hot grill, turning occasionally, until the kernels are charred in spots and have a deep golden color, about 8-10 minutes.
  4. While the corn is grilling, whisk together mayonnaise, lime juice, chili powder, and a pinch of salt in a bowl until smooth.
    4 ears fresh corn on the cob
  5. Once cooked, remove the corn from the grill and generously spread the mayonnaise mixture over each cob.
    4 ears fresh corn on the cob
  6. Sprinkle crumbled cotija cheese evenly over the coated corn, then finish with a drizzle of lime juice and a dusting of additional chili powder if desired.
    4 ears fresh corn on the cob