Street-Style Mexican Elote with Chili-Lime Mayonnaise

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

Charred corn on the cob slathered with a zesty chili-lime mayonnaise and sprinkled with cotija cheese for street-food flavor at home. This mexican-inspired street food ready in about 22 minutes pairs ears 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 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: 10 min Cook: 12 min Serves 4 Mexican cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill 4 husked ears of corn for 10-12 minutes, turning every 2-3 minutes until the kernels are charred and tender.
  2. Step 2: While the corn grills, mix 1/2 cup mayonnaise, 2 tbsp lime juice, 1 tsp chili powder, and 1/2 tsp salt in a bowl until smooth.
  3. Step 3: Remove the corn from the grill and immediately brush each ear generously with the chili-lime mayonnaise mixture.
  4. Step 4: Sprinkle 1/2 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro evenly over the coated corn. Serve warm as a flavorful street-style snack.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Street-Style Mexican Elote with Chili-Lime Mayonnaise 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 Mayonnaise?

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 ears corn on the cob, husked from drying out.

Can I substitute ingredients in Street-Style Mexican Elote with Chili-Lime Mayonnaise?

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 Mayonnaise 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 Mayonnaise?

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.

Related recipes