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Charred Street-Style Elote

This dish features corn on the cob grilled until deeply charred and smoky, then coated with a creamy, tangy mixture of mayonnaise, lime juice, and spices. Topped with crumbly Cotija cheese, it offers a satisfying crunch and rich, buttery flavor with every bite, showcasing a perfect balance of smoky, cheesy, and citrusy elements.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 ears fresh corn on the cob preferably husked
  • ½ cup mayonnaise or sour cream/Greek yogurt
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon chili powder or adjust to taste
  • ½ teaspoon paprika smoked for depth
  • ½ cup Cotija cheese crumbled
  • 2 tablespoons unsalted butter melted
  • ½ teaspoon salt to taste

Equipment

  • Grill or broiler
  • Basting brush
  • Mixing bowls
  • Tongs

Method
 

  1. Preheat your grill or broiler until hot, and prepare the corn by husking and cleaning it.
  2. Place the corn on the grill or under the broiler, turning occasionally, until kernels are blistered and charred in spots—about 8 to 10 minutes. You should hear a gentle sizzling and see blackened patches forming.
  3. While the corn is grilling, mix mayonnaise, lime juice, chili powder, paprika, and a pinch of salt in a bowl until smooth and well combined.
  4. Once the corn is evenly charred, carefully remove it from the heat and brush generously with the mayo mixture, allowing the creamy coating to melt into the warm kernels.
  5. Drizzle melted butter over the coated corn for a glossy finish and extra richness.
  6. Sprinkle crumbled Cotija cheese generously over the top, pressing slightly so it adheres to the creamy coating.
  7. Serve the elote immediately while still hot, with extra lime wedges on the side if desired for an extra zing.