Mexican Street Corn Elote
Delicious Mexican street corn grilled to tender, coated in a tangy lime mayonnaise, and topped with cotija cheese, chili powder, and fresh herbs for a bold, vibrant flavor.
Equipment
- 1 grill or grill pan preheated to medium-high heat
- 1 small bowl for mixing mayonnaise and lime juice
- 1 brush or spoon to spread mayonnaise mixture
Ingredients
- 4 to 6 ears fresh sweet corn husks removed
- 3 to 4 tablespoons mayonnaise
- Juice of 1 lime
- ½ to ¾ cup cotija cheese crumbled (or feta/queso fresco)
- Chili powder or Tajín seasoning to taste
- Chopped fresh cilantro or parsley optional
- Extra lime wedges for serving
Instructions
- Preheat grill or grill pan to medium-high heat.
- Grill ears of corn directly over heat for 10 to 12 minutes, turning occasionally, until tender with light char marks.
- In a small bowl, combine mayonnaise with lime juice until smooth.
- While corn is warm, spread mayonnaise mixture evenly over each ear.
- Generously sprinkle crumbled cotija cheese over the coated corn.
- Finish with chili powder or Tajín seasoning to taste.
- Garnish with chopped cilantro or parsley if desired.
- Serve warm with extra lime wedges on the side.
Notes
- Use feta or queso fresco as a cheese substitute.
- Extra lime wedges enhance flavor when served.
- Best served warm for optimal taste.