Description
Grilled elote corn with chili lime is a vibrant, mouthwatering dish that elevates simple corn on the cob into a flavor-packed experience. Each bite bursts with the sweetness of fresh corn, creamy mayonnaise, zesty lime, and a hint of chili powder, all topped with crumbled cotija cheese. Perfect for summer barbecues or cozy family dinners, this easy-to-make recipe is sure to impress guests and satisfy your cravings.
Ingredients
Scale
- 4 ears fresh corn on the cob
- 1/2 cup mayonnaise
- 2 tsp chili powder (adjust to taste)
- 2 tbsp freshly squeezed lime juice
- 1/3 cup crumbled cotija cheese
Instructions
- Preheat your grill to 400°F (200°C) and clean the grates.
- Peel back the husks of the corn without removing them entirely. Remove silk strands while keeping husks attached.
- Soak prepared corn in cold water for about 15 minutes to retain moisture while grilling.
- Place soaked corn on the grill, turning every few minutes until charred and tender (about 10-15 minutes).
- Remove from grill and slather each ear with mayonnaise, followed by chili powder and cotija cheese.
- Squeeze fresh lime juice over each ear before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn (approximately 100g)
- Calories: 210
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Experiment with toppings like crumbled feta or diced jalapeños for added flavor. Substitute Greek yogurt or avocado for mayonnaise for a lighter or dairy-free option. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the grill or in the microwave.