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Mexican Street Corn (Elote)

This dish features grilled corn coated with a creamy, smoky mixture of mayonnaise, lime juice, chili powder, and cheese. The corn is charred until tender with a slightly crispy exterior, then generously topped with the flavorful sauce to create a vibrant, tasty snack or side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • Corn on the cob 4 ears, husks removed: Provides the sweet, juicy base that becomes smoky and tender when grilled
  • Mayonnaise ½ cup: Creates a creamy coating that helps the cheese and spices stick
  • Cotija cheese ½ cup, finely crumbled: Adds salty, tangy richness and authentic flavor without overpowering the corn
  • Lime juice 2 tablespoons: Brightens the dish and balances the creamy topping
  • Chili powder 1 teaspoon, adjust to taste: Adds gentle heat and smoky spice
  • Garlic 1 small clove, minced, optional: Adds extra savory depth, but not required for traditional flavor
  • Salt to taste: Enhances and balances all flavors
  • Tajín or chili-lime seasoning ½–1 teaspoon, optional but recommended: Adds authentic tangy, spicy street corn flavor
  • Fresh cilantro 1–2 tablespoons, chopped, optional: Adds fresh herbal brightness and authentic street-style finish
  • Vegetable oil for brushing: Helps corn char evenly and prevents sticking

Equipment

  • Grill or Grill Pan: Essential for smoky char
  • Tongs: Helps rotate corn safely
  • Brush: For applying oil evenly
  • Small Bowl: Mixing topping ingredients
  • Knife and Cutting Board: Prepping garlic and lime

Method
 

  1. Prep the Corn: Remove husks and brush corn lightly with vegetable oil
  2. Grill the Corn: Cook over medium heat (400–450°F / 200–230°C), turning occasionally until lightly charred
  3. Stovetop Option: Cook corn in a hot skillet over medium-high heat, turning occasionally, until lightly charred on all sides (8–10 minutes)
  4. Make the Topping: In a small bowl, mix mayonnaise, lime juice, garlic, chili powder, and salt
  5. Coat Immediately: Spread the mayonnaise mixture while the corn is still hot so it melts slightly and helps the cheese stick properly
  6. Add Cheese: Sprinkle cotija cheese generously over each ear
  7. Finish and Serve: Add extra chili powder if desired and serve immediately while warm