Elote (Grilled Mexican Street Corn) Recipe
This Elote recipe features authentic Mexican street corn grilled to perfection, smothered in a zesty lime mayonnaise, sprinkled with chili powder, Cotija cheese, and fresh cilantro. It's a flavorful and easy-to-make side dish that brings the taste of traditional Mexican street food to your table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Corn
- 4 ears corn, husked
Sauce
- ⅓ cup mayonnaise
- 1 teaspoon fresh lime juice, plus wedges for serving
- ½ teaspoon lime zest
- ½ teaspoon chili powder or ancho chile powder
Toppings
- ⅓ cup Cotija cheese
- 2 tablespoons chopped fresh cilantro
- Sea salt, to taste
Instructions
- Preheat the grill: Preheat a grill or grill pan to medium-high heat, preparing it for cooking the corn evenly.
- Grill the corn: Place the husked corn on the grill. Cook, turning every 3 to 5 minutes, allowing all sides to develop light char marks and become tender, which should take about 15 minutes total. Remove corn from the grill when done.
- Prepare the mayonnaise mixture: In a small bowl, combine the mayonnaise, fresh lime juice, and lime zest. Stir until well blended to form a tangy, creamy sauce.
- Assemble the elote: Spread the mayonnaise mixture evenly over the grilled corn ears. Then sprinkle chili powder or ancho chile powder to add heat and flavor. Follow with an even coating of crumbled Cotija cheese and chopped fresh cilantro.
- Season and serve: Add sea salt to taste, and serve the elote with fresh lime wedges to squeeze over the top for extra brightness and zestiness.
Notes
- Husking the corn properly helps achieve better char and flavor.
- You can substitute Cotija cheese with feta or parmesan if unavailable.
- Adjust chili powder amount based on your preferred spice level.
- Serve immediately for the best taste and texture.
- This recipe can be made on a grill pan indoors if an outdoor grill is not available.
