Street-Style Mexican Elote with Chili-Lime Mayonnaise

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 developed and reviewed.

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 recipe, ready in about 22 minutes, pairs 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

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Ingredients

4 ears corn on the cob, husked
1/2 cup mayonnaise
2 tbsp lime juice
1 tsp chili powder
1/2 cup cotija cheese, crumbled
2 tbsp fresh cilantro, chopped
1/2 tsp salt

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Instructions

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.
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.
Step 3: Remove the corn from the grill and immediately brush each ear generously with the chili-lime mayonnaise mixture.
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.