Street-Style Mexican Elote with Chili-Lime Mayo

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Charred corn on the cob slathered with a creamy chili-lime mayonnaise, sprinkled with cotija cheese and fresh cilantro for a vibrant street food treat. This Mexican-inspired street-food recipe, 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 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, 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
1/4 cup chopped fresh cilantro
1/2 tsp salt
1 tbsp vegetable oil

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Instructions

Step 1: Preheat grill to medium-high heat (about 425°F). Brush 1 tbsp vegetable oil evenly onto 4 husked fresh corn ears to prevent sticking.
Step 2: Place corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes until kernels are charred and tender with smoky spots.
Step 3: In a bowl, mix 1/2 cup mayonnaise, 2 tbsp freshly squeezed lime juice, 1 tsp chili powder, and 1/2 tsp salt until smooth and creamy.
Step 4: Remove grilled corn and spread the chili-lime mayo generously over each ear while still hot. Sprinkle 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro over the top.
Step 5: Serve immediately for a zesty, creamy, and slightly spicy street-style elote experience.