Grilled Street-Style Mexican Elote with Chili-Lime Mayo

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 developed and reviewed.

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 recipe (vegetarian), ready in about 22 minutes, pairs fresh corn on the cob, mayonnaise, 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

4 ears, husked fresh corn on the cob
1/2 cup mayonnaise
2 tbsp, freshly squeezed lime juice
1 tsp chili powder
1/2 cup, crumbled cotija cheese
2 tbsp chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper

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Instructions

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.
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.
Step 3: Remove the grilled corn from the heat and immediately brush each ear generously with the chili-lime mayonnaise mixture.
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.