Mexican Street Corn (Elote)
Elote is grilled corn slathered in a creamy, tangy, cheesy coating with lime and chili powder. It is smoky, rich, and addictive, a favorite from Mexican street carts. Serve it on the cob or cut the kernels off into a cup for esquites.
- ⏱ 20 min
- 📊 easy
- 🍽 Party
Ingredients
- 4 ears corn on the cob
- 3 tbsp mayonnaise
- 60 g cotija or feta
- 1 lime
- to taste chili powder
Instructions
- Heat the grill to high.
- Grill the shucked corn, turning, for about 10 minutes until charred in spots.
- Stir together the mayonnaise with a squeeze of lime.
- Brush the warm corn all over with the lime mayo.
- Sprinkle generously with crumbled cheese and chili powder.
- Finish with extra lime and serve at once.
💡 Chef's tip
Char the corn hard on the grill for those smoky blistered kernels that define real elote.
Coating the hot grilled corn in the mayo mixture while it is still warm helps everything cling and melt slightly into the kernels.
Nutrition (per serving)
- Calories: 210 kcal
- Protein: 6 g
- Carbs: 28 g
- Fat: 10 g
