Elote with Cotija Cheese and Lime
Make authentic Mexican street corn at home. This recipe covers grilling the corn, preparing the creamy coating, and topping it with Cotija cheese, lime, and chili powder.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 ears fresh corn, husks removed
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup grated Cotija cheese, plus extra for topping
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder (like Tajín)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted (optional, for grilling)
Instructions
- Prepare the corn: Grill the corn over medium-high heat, turning often, until kernels are lightly charred on all sides, about 8 to 10 minutes. Alternatively, boil or roast the corn until tender.
- While the corn cooks, prepare the dressing: In a small bowl, mix the mayonnaise or crema, 1/4 cup of the Cotija cheese, lime juice, chili powder, and salt until smooth.
- Brush the melted butter over the hot, cooked corn cobs, if using.
- Spread a generous layer of the creamy dressing mixture over each ear of corn, covering all the kernels.
- Roll the coated corn immediately in extra crumbled or grated Cotija cheese until fully covered.
- Squeeze additional fresh lime juice over the top of each Elote before serving.
Notes
- If you cannot find Cotija cheese, use finely crumbled feta or queso fresco as a substitute.
- For extra smoky flavor, lightly char the corn directly over a gas burner flame for a few seconds per side after grilling.
- Serve immediately while the corn is hot.
Nutrition
- Serving Size: 1 ear
- Calories: 310
- Sugar: 5
- Sodium: 350
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 7
- Cholesterol: 35
