Mexican Elote-Inspired Grilled Corn with Chili-Lime Aioli

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 drafted and published.

Grilled corn on the cob slathered with a creamy chili-lime aioli, sprinkled with cotija cheese and fresh cilantro for a smoky street snack. This Mexican-inspired street-food recipe (vegetarian), ready in about 22 minutes, pairs fresh corn on the cob, husked, mayonnaise, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 220 cal/serving

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Ingredients

4 ears fresh corn on the cob, husked
1/2 cup mayonnaise
2 tbsp lime juice
1 tsp chili powder
1/2 tsp garlic powder
1/3 cup cotija cheese, crumbled
2 tbsp fresh cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (about 425°F). Brush 4 ears of husked corn with 2 tbsp vegetable oil evenly to prevent sticking.
Step 2: Place the corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until the kernels are tender and have charred spots for smoky flavor.
Step 3: While the corn grills, stir together 1/2 cup mayonnaise, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth.
Step 4: Remove the grilled corn from heat and use a brush or spoon to slather the chili-lime aioli over each ear while still warm.
Step 5: Sprinkle 1/3 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro evenly over the coated corn.
Step 6: Serve immediately for a flavorful, smoky street-food style treat with creamy, tangy, and spicy notes.