Grilled Elote-Style Mexican Street Corn with Cotija and Chili

By · Reviewed by AislePrompt Editorial · ·

Charred corn on the cob slathered in a creamy chili-lime sauce and sprinkled with salty Cotija cheese. This mexican-inspired cinco de mayo (vegetarian) ready in about 22 minutes pairs ears, husked 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove charred corn from grill and immediately brush each ear generously with the chili-lime mayo mixture.
  5. Step 5: Sprinkle 1/2 cup crumbled Cotija cheese evenly over the coated corn, then garnish with 2 tbsp chopped fresh cilantro.
  6. Step 6: Serve warm with lime wedges on the side for squeezing over the corn.

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Frequently asked questions

How long does Grilled Elote-Style Mexican Street Corn with Cotija and Chili take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Elote-Style Mexican Street Corn with Cotija and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mayonnaise from drying out.

Can I substitute ingredients in Grilled Elote-Style Mexican Street Corn with Cotija and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Elote-Style Mexican Street Corn with Cotija and Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Elote-Style Mexican Street Corn with Cotija and Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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