Charred corn slathered in creamy mayo, rolled in cotija and chili powder and finished with lime and cilantro (elote-style). This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 25 minutes.
Prep 10 min Cook 15 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🍋Lime1
🌶️Chili Powder1 tsp
🫙Mayonnaise1/4 cup
🌽Corn4 cobs
🧀Cotija Cheese1/2 cup, crumbled
Optional extras
🧀Butter1 tbsp
🌿Fresh Cilantro2 tbsp
Instructions
1
Grill or broil the corn, turning, until charred in spots, about 10–12 minutes.
2
Brush with butter, then spread with mayonnaise.
3
Roll in cotija and sprinkle with chili powder.
4
Finish with lime juice and cilantro.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Char the corn well; the smoky kernels balance the rich topping.
