Crispy Grilled Elote Recipe with Cotija Cheese
A quick and easy authentic Mexican street corn recipe featuring grilled corn coated with a creamy mayo-lime sauce, topped with salty Cotija cheese and a hint of chili powder for smoky flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob, husked and cleaned
- 1/2 cup mayonnaise
- Juice of 1 lime
- 1/2 cup crumbled Cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt to taste
- 2 tablespoons melted butter
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F/204°C).
- Husk the ears and remove all silk strands. Rinse briefly and pat dry with paper towels. Brush the corn lightly with melted butter.
- Place the ears directly on the grill grates. Turn every 2-3 minutes to get an even char on all sides. Grill for about 10-12 minutes until golden brown and blackened spots appear.
- While the corn grills, whisk together mayonnaise, lime juice, chili powder, garlic powder, and a pinch of salt in a bowl until smooth.
- Once grilled, remove the corn from heat and while still hot, brush or slather generously with the mayo-lime sauce.
- Sprinkle crumbled Cotija cheese all over the coated corn and press lightly so the cheese sticks well.
- Top with chopped fresh cilantro if desired and serve immediately with extra lime wedges on the side.
Notes
If cheese isn’t sticking well, apply a second light brush of mayo after the first cheese layer. Keep a spray bottle of water nearby to control flare-ups while grilling. For a dairy-free version, use vegan mayo and omit cheese or substitute with nutritional yeast.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 220
- Fat: 15
- Carbohydrates: 18
- Fiber: 2
- Protein: 6
Keywords: grilled elote, Mexican street corn, Cotija cheese, grilled corn, easy BBQ side, authentic Mexican recipe