Description
This elote recipe off the cob brings the bold flavors of street corn into a simple side dish that’s ready in minutes. No skewers, no fuss—just tender corn tossed with creamy mayo, chili, lime, and cotija cheese. It’s a must-make for summer.
Ingredients
- 4 ears of corn on the cob, husked
- 1/4 cup mayonnaise (or 2 tablespoons if a less saucy end result is desired)
- 2 tablespoons lime juice (about one lime)
- 1/4 cup cotija cheese, crumbled (plus more for topping if desired)
- 2 tablespoons chopped cilantro
- 1 teaspoon chili powder (or more to taste)
- 1/4 teaspoon salt
Instructions
1. Cook the corn: Grill the corn over medium high heat until slightly charred, approximately 2-3 minutes per side. Alternatively, roast corn in a skillet or oven until golden. Allow to cool slightly.
2. Cut off the kernels: Use a sharp knife to slice the kernels off the cob and into a bowl.
3. Mix the Dressing: In a small bowl, combine mayo, lime juice, chili powder, and salt.
4. Combine all Ingredients: Add the dressing to the corn, and mix well to coat. Stir in the chopped cilantro and cotija cheese.
5. Taste and adjust: Add more lime juice, chili powder, or salt to taste.
6. Serve: Sprinkle extra cheese and cilantro on top before serving. Enjoy warm or cold!
- Prep Time: 5
- Cook Time: 10
- Category: Sides
- Method: Grill
- Cuisine: Mexican
