Elote Callejero
Mexican street corn on the cob, slathered generously in mayonnaise, chilli powder, lime juice and crumbled cotija cheese.
Total time
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Cuisine
Mexican
vegetariangluten-free
Ingredients
6corn cobs, husks removed
6 tbspmayonnaise
100gcotija cheese or feta, finely crumbled
2 tspchilli powder or tajin
2limes, cut in wedges
1 handfulfresh coriander, chopped
1 tspsmoked paprika
Instructions
1
Grill corn cobs on a hot barbecue or griddle pan, turning every 2 minutes.
2
Cook 10-12 minutes until charred in places and kernels are tender.
3
While still hot, slather each cob generously with mayonnaise.
4
Roll in cotija cheese to coat.
5
Dust with chilli powder and paprika.
6
Squeeze lime juice over and scatter with coriander.
7
Serve immediately with extra lime wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
547
Protein
15.4g
Fat
23.1g
Carbs
88.5g
Fiber
13.1g
Sodium
212mg
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