Easy Elote (Mexican Street Corn)
Mexican street corn grilled until properly charred in spots before it's slathered in mayonnaise and rolled in crumbled cotija — the char is what makes it elote, not just corn with toppings.
Total time
20 min
Prep
10 min
Cook
10 min
Difficulty
easy
Cuisine
Mexican
vegetariangluten-freesnack
Ingredients
4corn cobs
1/2 cupmayonnaise
1/2 cupcotija cheese, crumbled
to tastechili powder and lime
Instructions
1
Grill the corn cobs directly over the flame or on a hot grill, turning occasionally, until charred in spots, about 10 minutes.
2
While still warm, slather each cob generously with mayonnaise so it coats every side.
3
Roll the mayo-coated cob in crumbled cotija cheese, pressing gently so it sticks.
4
Dust with chili powder and finish with a good squeeze of lime just before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
566
Protein
16.4g
Fat
35g
Carbs
57.9g
Fiber
8.1g
Sodium
588mg
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