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Elote Recipe (Grilled Mexican Street Corn)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves 4
This elote recipe is my take on Mexican corn on the cob. Sweet and smoky grilled corn is smothered with mayo, chile, lime, and cheese. You won't find a more delicious side dish or snack!

Equipment

Ingredients

  • 4 ears corn, husked*
  • ⅓ cup mayonnaise**
  • 1 teaspoon fresh lime juice, plus wedges for serving
  • ½ teaspoon lime zest
  • ½ teaspoon chili powder or ancho chile powder
  • ⅓ cup Cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • Sea salt, to taste

Instructions

  • Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes total. Remove from the grill.
  • In a small bowl, stir together the mayonnaise and lime juice and zest.
  • Spread the mayo mixture over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to taste with salt and serve with lime wedges for squeezing.

Notes

*Corn: If you'd like to grill the corn with the husks on, see my grilled corn recipe for instructions.
**Mayonnaise: A mix of ¼ cup Mexican crema or sour cream and ¼ cup mayonnaise is a delicious alternative to all mayo.