Classic Mexican Street-Style Elote with Cotija and Chili Powder

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 drafted and published.

Grilled corn on the cob slathered in a popular creamy sauce, sprinkled with salty Cotija cheese and smoky chili powder for an irresistible street food favorite. This Mexican-inspired street-food recipe, ready in about 20 minutes, pairs corn on the cob, mayonnaise, sour cream 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: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

4 ears, husked corn on the cob
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp, freshly squeezed lime juice
1/2 cup, crumbled cotija cheese
1 tsp chili powder
2 tbsp, chopped for garnish cilantro
1/2 tsp salt

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Place 4 husked ears of corn directly on the grill and cook, turning every 2 minutes, for 8-10 minutes until the kernels are lightly charred and tender.
Step 2: In a small bowl, mix together 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tbsp freshly squeezed lime juice, and 1/2 tsp salt until smooth and creamy.
Step 3: Using a brush or spoon, generously coat each grilled ear of corn with the creamy mayonnaise mixture while still warm.
Step 4: Sprinkle each corn ear evenly with 1/2 cup crumbled Cotija cheese and 1 tsp chili powder, pressing gently so the cheese adheres well.
Step 5: Garnish with 2 tbsp chopped fresh cilantro and serve immediately, enjoying the popular Mexican street corn with its perfect balance of smoky, creamy, tangy, and spicy flavors.