Mexican Street Corn (Elote) with Chili-Lime Mayo
Grilled corn on the cob slathered with a zesty chili-lime mayo and topped with salty Cotija cheese and fresh cilantro. A classic Mexican street food that's perfect as a snack or side.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
Elote, or Mexican street corn, is a beloved snack sold by vendors across Mexico. It's all about the contrast: sweet, juicy corn kernels against a creamy, tangy, and slightly spicy sauce, finished with salty cheese and fresh herbs.
This recipe keeps things simple and authentic. You'll brush the grilled corn with a chili-lime mayo, then roll it in a Cotija-cilantro mixture for a messy, delicious experience. Serve it hot off the grill for the best flavor.
Ingredients
Servings
Converted amounts are rounded.
Method
- While the corn is grilling, make the chili-mayo sauce and the Cotija-cilantro mixture. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, optional cayenne, and salt until smooth. In another bowl, combine the grated cheese and chopped cilantro. Set both aside.
- Once the corn is cooked, brush the mayonnaise mixture generously over one ear of corn. Hold it over a plate and sprinkle the cheese-cilantro mixture all over, turning the corn to coat it evenly (it will be messy, but that's part of the fun!). Place the finished corn on a serving platter. Repeat with the remaining ears, using the cheese from the bowl and any that falls onto the plate.
- Lightly sprinkle a pinch or two of extra chili powder over the corn. Serve immediately while warm.
💡 Tips
- If you can't find Cotija cheese, you can substitute with feta or Parmesan.
- For a smoky flavor, grill the corn directly on the barbecue or on a grill pan.
- Adjust the amount of chili powder and cayenne to your preferred spice level.
Inspired by a recipe from Cookie and Kate