Charred Street-Style Mexican Elote with Chipotle Lime Mayo

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Grilled corn on the cob slathered in smoky chipotle lime mayonnaise, crumbled cotija cheese, and fresh cilantro for a vibrant street food experience. This Mexican-inspired street-food recipe, ready in about 22 minutes, pairs fresh corn on the cob, husked, mayonnaise, chipotle peppers in adobo sauce, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

4 ears fresh corn on the cob, husked
1/2 cup mayonnaise
1 tbsp chipotle peppers in adobo sauce, minced
2 tbsp fresh lime juice
1/2 tsp garlic powder
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Place the 4 husked ears of fresh corn on the cob directly on the grill and cook for 10-12 minutes, turning every 2-3 minutes until the kernels are charred and blistered.
Step 2: In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp minced chipotle peppers in adobo sauce, 2 tbsp fresh lime juice, and 1/2 tsp garlic powder. Mix thoroughly until smooth.
Step 3: Remove the grilled corn from the grill and immediately brush each ear generously with the chipotle lime mayo mixture while still hot.
Step 4: Sprinkle each ear with 1/2 cup crumbled cotija cheese, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh cilantro. Serve warm.