Recipe

Mexican-Inspired Elotes with Lime and Cotija

Sweet grilled corn gets a creamy lime coating, crumbled cotija and a dusting of chili for a colorful Mexican-inspired street-food snack.

A Mexican-style corn cob coated with cheese and chili
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Ingredients

  • 4 medium ears sweet corn, husks and silk removed
  • 1 teaspoon neutral oil (5 ml)
  • 3 tablespoons mayonnaise (40 g)
  • 3 tablespoons sour cream (40 g)
  • 1 tablespoon fresh lime juice (15 ml)
  • 1 small garlic clove, finely grated
  • 40 g pasteurized cotija cheese, finely crumbled
  • 1/2 teaspoon pure mild ground chili, plus more only if desired
  • 1 tablespoon finely chopped cilantro (2 g)
  • 1 lime, cut into 4 wedges

Instructions

  1. Heat an outdoor grill or stovetop grill pan to medium-high. Remove all silk from the corn, rinse and pat dry. Brush the four cobs lightly with the measured teaspoon of oil; excess oil can drip and cause flare-ups.
  2. Grill the corn for about 12 to 15 minutes, turning every 2 to 3 minutes, until the kernels are tender and a few areas are golden or lightly charred. Move away from intense heat if the surface blackens before the kernels soften.
  3. While the corn cooks, stir the mayonnaise, sour cream, measured lime juice and garlic in a small bowl. Keep this coating refrigerated until the corn is nearly ready.
  4. Mix the crumbled cotija with half the chili on a wide plate. Keep the remaining chili separate so the final amount can be adjusted for each person.
  5. Transfer the corn to a clean tray and let it stop steaming fiercely for 1 to 2 minutes. Using tongs or corn holders, spread one-quarter of the creamy coating around each cob.
  6. Sprinkle or gently roll each coated cob in one-quarter of the cheese mixture. Hold it over the plate to catch loose cheese and press that cheese lightly onto any bare patches.
  7. Scatter the cilantro and remaining chili over the four cobs. Serve each with a lime wedge, napkins and a plate to catch toppings; do not ask diners to hold a piping-hot bare cob.
  8. For a less messy serving, cut the cooked kernels from the cob on a stable board and place in individual cups before adding the measured toppings. This changes the presentation, not the ingredient quantities.

Elotes turn a simple ear of corn into a snack with contrasting flavors: sweet kernels, tangy lime, creamy dressing and salty cheese. This version grills the corn until tender with a few lightly charred patches, then adds the topping after cooking so it clings rather than melting onto the grill.

This is a Mexican-inspired home adaptation using sour cream and mayonnaise in measured amounts. Serve one cob per person as a snack or side. The accompanying photograph represents elote, but its corn preparation and topping proportions may differ from this grilled version.

Cheese and chili choices

Cotija is salty and crumbly. Feta is an accessible substitute but changes the flavor. Use pure mild chili powder rather than assuming every chili seasoning blend has the same heat or salt content.

Storage

Refrigerate leftover corn and coating separately within two hours and use within 2 days. Reheat corn to 165 F (74 C) before adding cold toppings. Fully dressed leftovers soften and are best eaten promptly.

Serving size

The nutrition estimate covers one cob and one-quarter of all measured toppings, with no extra butter or cheese. Use corn holders only according to their heat-safety instructions.

Frequently asked questions

Can I cook the corn without a grill?

Yes. Simmer the husked corn in water until tender, usually 5 to 8 minutes depending on freshness, drain thoroughly and apply the toppings. It will not have grilled flavor.

Can I make it less spicy?

Leave chili out of the cheese mixture and offer it at the table. Lime and cotija still provide plenty of flavor.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Estimate assumes approximately 100 g edible corn kernels per cob and all measured coating and cheese divided by four. Cob size, mayonnaise and cheese brand change the totals; optional extra chili and squeezed lime wedges are not counted.

Allergen information: Milk (sour cream and cotija); Eggs (mayonnaise); Mustard may be present in mayonnaise. Check all ingredient labels and individual dietary needs.

Illustrative photograph: Mexican elote.jpg by David Zarco. CC BY-SA 4.0. Photograph included at the supplied resolution without additional visual edits; filename changed for organization. This is not a photograph of a test cook of this recipe. Representative elote; this recipe grills the corn while the source describes boiled corn. The photograph retains its stated license.

Per serving

Nutrition facts

Serving size: 1 corn cob with one-quarter of the measured toppings (estimated nutrition)

Calories
250
Total fat
16 g
Saturated fat
5 g
Cholesterol
20 mg
Sodium
300 mg
Total carbohydrate
24 g
Dietary fiber
3 g
Total sugars
7 g
Protein
6 g

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