Mexican Street Corn Recipe
Grilled to smoky perfection, this Mexican Street Corn (Elote) is slathered in a creamy chili-lime mayo, showered with crumbly Cotija cheese and fresh cilantro, then dusted with a final kick of chili powder. It’s a bold, tangy, and irresistible side dish bursting with flavor.
Equipment
- Grill or grill pan
- Basting brush
- Tongs
- Serving plate
- Knife
- 2 Small mixing bowls
- Measuring spoons
Ingredients
- 4 ears of grilled corn on the cob
- ¼ cup mayonnaise
- 1 ½ teaspoons lime juice
- 2 ounces about ½ cup finely grated Cotija cheese*
- ½ teaspoon chili powder plus more for sprinkling
- 2 tablespoons finely chopped cilantro
- Pinch of cayenne pepper optional, for extra heat
- ¼ teaspoon kosher salt or a pinch of fine salt
Instructions
- While the corn is grilling, mix the mayonnaise, lime juice, chili powder, cayenne (if using), and salt in a small bowl until well combined.
- In another bowl, stir together the Cotija cheese and chopped cilantro and set both aside.
- Once the corn is charred and cooked through, use a brush to generously coat one cob with the mayo mixture.
- Hold it over a plate and sprinkle the cheese-cilantro blend liberally, rotating to coat all sides—expect a bit of mess.
- Transfer the finished cob to a serving plate.
- Repeat this process with the remaining ears of corn, using any leftover cheese mixture from the bowl or plate.
- Lightly dust each cob with an extra pinch or two of chili powder, and serve them warm.
Notes
- Cotija cheese can be substituted with crumbled feta for a similar salty tang.
- Add a touch of smoked paprika for extra depth and a hint of smokiness.