Street-Style Mexican Elote Skewers

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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.

Char-grilled corn skewers slathered in a creamy, spicy sauce and dusted with cotija cheese, embodying the vibrant street food culture beloved by many. This Mexican-inspired street-food recipe, ready in about 35 minutes, pairs mayonnaise, sour cream, 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.

Prep: 25 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

4 ears fresh corn on the cob, husked and cut into 2-inch pieces
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp lime juice
1 tsp chili powder
1/2 tsp garlic powder
1/2 cup cotija cheese, crumbled
2 tbsp fresh cilantro, chopped
1/2 tsp salt
8 wooden skewers

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Instructions

Step 1: Soak 8 wooden skewers in water for 20 minutes to prevent burning.
Step 2: Cut 4 ears of fresh corn into 2-inch pieces, then thread 2 pieces onto each skewer.
Step 3: Preheat a grill or grill pan to medium-high heat (400°F). Grill the corn skewers for 8-10 minutes, turning every 2 minutes until charred and tender.
Step 4: While grilling, in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt until smooth.
Step 5: Once grilled, brush each corn skewer generously with the creamy sauce, then sprinkle 1/2 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro evenly over the top.
Step 6: Serve immediately while warm, with extra lime wedges if desired.