Mexican Street-Style Elote with Chili-Lime Mayo

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

Grilled corn on the cob slathered in a zesty chili-lime mayonnaise, sprinkled with cotija cheese and fresh cilantro, capturing the essence of Mexican street food. This mexican-inspired street food (vegetarian) ready in about 22 minutes pairs 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (11 ratings) Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Grill 4 ears of husked corn on each side for 10-12 minutes until charred in spots and tender, turning every 2-3 minutes.
  2. Step 2: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt until smooth.
  3. Step 3: Using a brush or spoon, generously coat each grilled ear of corn with the chili-lime mayo mixture while still warm.
  4. Step 4: Sprinkle each coated ear with 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro.
  5. Step 5: Serve immediately with 4 fresh lime wedges for squeezing over the top for extra brightness.

Frequently asked questions

How long does Mexican Street-Style 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 Mexican Street-Style 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 corn on the cob from drying out.

Can I substitute ingredients in Mexican Street-Style 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 Mexican Street-Style 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 Mexican Street-Style 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.

What others are saying

Related recipes