Street-Style Mexican Elote with Chili-Lime Mayo

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

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 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve immediately for a zesty, creamy, and slightly spicy street-style elote experience.

Frequently asked questions

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

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

What goes well with Street-Style Mexican Elote with Chili-Lime Mayo?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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