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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.
Ingredients
Instructions
Grill the corn cobs directly over the flame or on a hot grill, turning occasionally, until charred in spots, about 10 minutes.
While still warm, slather each cob generously with mayonnaise so it coats every side.
Roll the mayo-coated cob in crumbled cotija cheese, pressing gently so it sticks.
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.
