Description
A quick and flavorful grilled street corn recipe with creamy mayo-lime sauce, salty Cotija cheese, and a smoky char, ready in just 15 minutes.
Ingredients
Scale
- 4 ears fresh corn on the cob
- 2 tablespoons olive oil
- 1/2 cup mayonnaise (120 ml), full-fat
- 1/2 cup Cotija cheese, crumbled (50 g)
- 1 large lime, juiced
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt to taste
Instructions
- Remove the husks and silk from each ear of corn. Rinse under cold water and pat dry. Brush each ear with olive oil to help with charring and prevent sticking.
- Heat your grill or grill pan to medium-high. Place the corn directly on the grill grates. Turn every 2 minutes until all sides have nice char marks and kernels look slightly blistered, about 8-10 minutes.
- While the corn grills, combine mayonnaise, lime juice, chili powder, and a pinch of salt in a small bowl. Stir until smooth.
- Once the corn is grilled, transfer to a platter. Using a brush or spoon, slather each ear generously with the mayo-lime sauce.
- Sprinkle crumbled Cotija cheese all over the corn, pressing gently so it sticks. Top with chopped cilantro and an extra squeeze of lime if desired.
Notes
Use full-fat mayonnaise for best flavor and adhesion. Fresh Cotija cheese is essential for authentic taste. If no grill is available, roast under broiler or use a stovetop grill pan. Leftover sauce is great for dipping or other dishes. Reheat leftovers gently in a skillet with butter or olive oil; avoid microwaving to prevent drying out.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 190
- Sodium: 230
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 26
- Fiber: 3
- Protein: 6
Keywords: grilled street corn, elote, Cotija cheese, Mexican street food, summer recipe, quick side dish, BBQ side, grilled corn