Grilled Elote-Style Mexican Street Corn with Cotija and Chili

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 drafted and published.

Charred corn on the cob slathered in a creamy chili-lime sauce and sprinkled with salty Cotija cheese. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 22 minutes, pairs fresh 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: 12 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

4 ears, husked fresh corn on the cob
1/3 cup mayonnaise
1/3 cup sour cream
2 tbsp, freshly squeezed lime juice
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 cup, crumbled Cotija cheese
2 tbsp, chopped fresh cilantro
2 tbsp, melted unsalted butter
for serving lime wedges

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Instructions

Step 1: Preheat a grill to medium-high heat (about 400°F). Brush 4 ears of husked fresh corn on the cob with 2 tbsp melted unsalted butter.
Step 2: Place corn directly on the grill grates and cook for 10-12 minutes, turning every 2-3 minutes until kernels are charred and tender.
Step 3: While corn grills, mix 1/3 cup mayonnaise, 1/3 cup sour cream, 2 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt in a bowl until smooth.
Step 4: Remove charred corn from grill and immediately brush each ear generously with the chili-lime mayo mixture.
Step 5: Sprinkle 1/2 cup crumbled Cotija cheese evenly over the coated corn, then garnish with 2 tbsp chopped fresh cilantro.
Step 6: Serve warm with lime wedges on the side for squeezing over the corn.