Skip to content Back to your kitchenAnti Inflammatory Street Corn
🇲🇽 Mexican
Charred corn slathered in creamy mayo, rolled in cotija and chili powder and finished with lime and cilantro (elote-style). Ready in about 25 minutes.
Prep 10 min Cook 15 min Serves 4 Easy Ingredients
- 🍋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.
Chef's tip
Char the corn well; the smoky kernels balance the rich topping.
Anti Inflammatory Street Corn
- Time
- 25 min
- Serves
- 4
- Level
- Easy
- Prep / cook
- 10 / 15 min
Ingredients
- 🍋 Lime1
- 🌶️ Chili Powder1 tsp
- 🫙 Mayonnaise1/4 cup
- 🌽 Corn4 cobs
- 🧀 Cotija Cheese1/2 cup, crumbled
Optional
- 🧀 Butter1 tbsp
- 🌿 Fresh Cilantro2 tbsp
Steps
- Grill or broil the corn, turning, until charred in spots, about 10–12 minutes.
- Brush with butter, then spread with mayonnaise.
- Roll in cotija and sprinkle with chili powder.
- Finish with lime juice and cilantro.
