Go Back
Print

Elote recipe

Course Side Dish
Cuisine Mexican
Keyword elote recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 180 kcal
Author Kelly Bejelly

Ingredients

  • 4 ears of grilled corn on the cob
  • ¼ cup mayo
  • 1 ½ teaspoon lime juice
  • ½ teaspoon chili powder plus more for sprinkling
  • Pinch of cayenne pepper optional, for extra heat
  • ¼ teaspoon kosher salt or a pinch of fine salt
  • 2 ounces about ½ cup finely grated Cotija cheese*
  • 2 tablespoons finely chopped cilantro

Instructions

While grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix the cheese and cilantro. Set both bowls aside.

When your corn is ready, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotija mixture, turning the corn as necessary (it’s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.

Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.