Charred Elote with Cotija and Lime
Grilled corn coated in a creamy, tangy mayo-cotija mixture with fresh cilantro and lime. Street-cart elote in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 340
- Protein
- 8g
casualfreshmexicanvegetariancreamycrispytenderweeknight
Ingredients
- 4 ears corn on the cob
- ½ cup mayonnaise
- ¾ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, finely chopped
- 2 whole (juiced + zested) lime
- 1 tsp chili powder or Tajín seasoning
- 2 tbsp olive oil
Instructions
- 1
Peel back corn husks without removing them; remove silk. Fold husks back over corn.
- 2
Mix mayonnaise, cotija, cilantro, lime zest, and chili powder in a small bowl.
- 3
Heat grill to high. Brush corn with olive oil, season lightly with salt and pepper.
- 4
Grill corn, turning occasionally, until charred on all sides, 10–12 minutes.
- 5
Spread mayo mixture generously on each hot ear of corn, coating all sides.
- 6
Drizzle with fresh lime juice. Serve immediately.
Tools you’ll need
- grill or grill pan
- small mixing bowl
- spoon or brush for spreading
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