Grilled Mexican-Style Corn on the Cob with Lime Mayonnaise

This version of elotes, the popular grilled corn on the cob that’s sold by street vendors in Mexico is grilled, then slathered with lime mayonnaise and coated it with crumbled Mexican Cotija cheese. Create a handle for holding the corn with the husks pulled back before grilling.

Serves: 8
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • Mix mayonnaise, lime peel and juice, paprika and red pepper in small bowl. Refrigerate until ready to serve. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk.

  • Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.

  • Spread mayonnaise mixture over corn. Sprinkle with cheese. Serve immediately.

Cooking tip

Husks may also be tied back with a piece of 100% cotton kitchen string.

Nutrition information

(Amount per serving)

  • 235Calories: 235Cholesterol: 17mg
  • Sodium: 151mgProtein: 5g
  • Total Fat: 15gSaturated Fat: 3g
  • Fiber: 2gCarbohydrate: 20g