Grilled Street-Style Mexican Elote with Chipotle Mayo

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 smoky chipotle mayo, crumbled cotija cheese, fresh cilantro, and a squeeze of lime for a vibrant street food snack. This Mexican-inspired street-food recipe (vegetarian), ready in about 22 minutes, pairs fresh corn on the cob, mayonnaise, chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving

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Ingredients

4 ears fresh corn on the cob
1/2 cup mayonnaise
2 chipotle peppers in adobo sauce
2 tbsp fresh lime juice
1/2 cup cotija cheese, crumbled
2 tbsp fresh cilantro, chopped
1 tsp smoked paprika
to taste kosher salt

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Husk 4 ears of fresh corn on the cob, removing all silk. Place the corn directly on the grill and cook for 10-12 minutes, turning every 3 minutes until the kernels are charred and tender.
Step 2: In a small food processor, blend 1/2 cup mayonnaise with 2 chipotle peppers in adobo sauce and 2 tablespoons fresh lime juice until smooth and creamy.
Step 3: Remove the grilled corn from the heat and brush each ear generously with the chipotle mayo mixture while still hot.
Step 4: Sprinkle 1/2 cup crumbled cotija cheese evenly over the coated corn, then dust with 1 teaspoon smoked paprika and kosher salt to taste.
Step 5: Garnish with 2 tablespoons chopped fresh cilantro and serve immediately for a spicy, smoky street-style snack.