Charred Street Corn with Cotija

Elote, Mexico's beloved street corn, turns humble ears into a smoky, creamy snack with deep grill char. Cotija, chili powder, and a bright squeeze of lime finish this easy Labor Day cookout favorite.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 280 cal
• 8g protein
• 27g carbs
• 17g fat

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Ingredients

• 4 ears of corn
• 1/3 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• 1 tsp chili powder
• 2 lime
• 1/2 tsp kosher salt
• 2 tbsp chopped fresh cilantro
• pinch // optional cayenne

Instructions

1. 1Husk the corn and remove the silk, leaving the ears whole. Pat dry so they char instead of steam.
2. 2Preheat a grill to medium-high heat, about 425°F. Place the ears directly on the grates.
3. 3Grill the corn, turning every 2 to 3 minutes, for 10 to 12 minutes total until kernels are tender and deeply charred in spots with a few blackened edges.
4. 4While the corn cooks, stir the mayonnaise with the juice of one lime and salt until smooth. Crumble the cotija and chop the cilantro.
5. 5Transfer the hot ears to a platter. Immediately brush or spoon the lime mayonnaise all over each ear so it melts slightly into the kernels.
6. 6Roll or sprinkle the coated corn generously with crumbled cotija so it sticks to the creamy layer. Dust evenly with chili powder and a light pinch of cayenne if you want extra heat.
7. 7Finish with a shower of chopped cilantro and extra lime wedges on the side for squeezing at the table.
8. 8Serve right away while the cheese is still soft and the corn is steaming. These travel well wrapped loosely in foil for backyard potlucks.