Grilled Elote with Cotija and Lime

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Charred corn on the cob slathered with creamy cotija cheese, zesty lime, and spicy chili powder, a classic Mexican street food staple. This mexican-inspired street food ready in about 20 minutes pairs ears corn on the cob, mayonnaise, cotija cheese 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.

★ 4.6 (152 ratings) Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Grill corn on the cob over medium heat for 10 minutes, turning occasionally, until lightly charred.
  2. Step 2: Mix 3 tbsp mayonnaise with 1/2 tsp garlic powder and 1 tsp chili powder.
  3. Step 3: Rub the grilled corn with the mayonnaise mixture while warm. Squeeze juice from 1 lime over the corn.
  4. Step 4: Sprinkle with 1/2 cup crumbled cotija cheese and 2 tbsp chopped cilantro. Serve immediately.

Frequently asked questions

How long does Grilled Elote with Cotija and Lime take to make?

Total time is about 20 minutes (10 min prep + 10 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 with Cotija and Lime?

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 ears corn on the cob from drying out.

Can I substitute ingredients in Grilled Elote with Cotija and Lime?

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 with Cotija and Lime 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.

What goes well with Grilled Elote with Cotija and Lime?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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