Elote Street Corn
Charred corn slathered in a creamy, tangy, spiced mayo coating—the iconic Mexican street food ready in 10 minutes. Finish with crumbly cheese and fresh cilantro for an irresistible snack.
- Total time
- 10 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 4 ears corn, husked
- ½ cup mayonnaise
- ½ cup cotija cheese, crumbled
- 1 whole lime
- ½ tsp chili powder
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Heat a large skillet or grill pan over medium-high heat for 2 minutes.
- 2
Place corn in the pan. Cook, rolling occasionally, until charred all over, 8-10 minutes.
- 3
Mix mayonnaise with chili powder in a small bowl until evenly combined.
- 4
Transfer corn to a serving board. Brush or coat each ear generously with the mayo mixture.
- 5
Roll each ear in crumbled cotija cheese until well coated.
- 6
Squeeze lime juice over the top and sprinkle with cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet or grill pan
- small mixing bowl
- spoon or brush for spreading
- serving board or platter
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