Grilled Street-Style Mexican Elote with Chili-Lime Mayo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Charred corn on the cob slathered with a creamy chili-lime mayonnaise, crumbled cotija cheese, and fresh cilantro for a flavorful street food favorite. This mexican-inspired street food (vegetarian) ready in about 22 minutes pairs ears, husked fresh corn on the cob, mayonnaise, freshly squeezed lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your grill to medium-high heat around 400°F. Place 4 husked ears of fresh corn directly on the grill grates and cook for 10-12 minutes, turning every 3 minutes, until the kernels are tender and charred in spots.
  2. Step 2: While the corn grills, combine 1/2 cup mayonnaise, 2 tbsp freshly squeezed lime juice, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Whisk until smooth.
  3. Step 3: Remove the grilled corn from the heat and immediately brush each ear generously with the chili-lime mayonnaise mixture.
  4. Step 4: Sprinkle each ear with 1/2 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro. Serve warm as a vibrant side or snack.

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Frequently asked questions

How long does Grilled Street-Style Mexican Elote with Chili-Lime Mayo 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 Street-Style Mexican Elote with Chili-Lime Mayo?

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 Street-Style Mexican Elote with Chili-Lime Mayo?

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 Street-Style Mexican Elote with Chili-Lime Mayo 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 Street-Style Mexican Elote with Chili-Lime Mayo 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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