Elote (Mexican Street Corn)
Grilled corn with mayo, cotija, chile powder, and lime. The acid and creaminess cut right through smoky tri tip.
Elote - Mexican street corn - is one of those sides that feels like it was designed to sit next to tri tip. The char on the corn echoes whatever you cooked the beef on, while the mayo and cotija add creamy richness. Chile powder and lime bring the acid and heat that cut through smoke and fat.
It's classic street food that crosses over perfectly to backyard BBQ: the corn goes on the grill right alongside the tri tip, takes about 10 minutes, and comes off ready to dress. No extra pots, no oven space.
The key is proper char on the kernels. You want blackened spots, not fully burnt. Those charred kernels develop sweetness and smokiness that turn corn from a bland side into something people actually reach for. If you don't have loose chile powder, use Tajin - it has lime and salt built in, so it's perfect for quick elote.
Ingredients
- 6 ears corn, husked
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon chile powder
- 2 limes, cut into wedges
- Fresh cilantro, chopped
Instructions
- 1
Pull back the husks without removing them. Remove the silk, then fold the husks back over the corn. Soak in water for 10 minutes.
Soaking prevents the husks from catching fire on the grill. If you're using shucked corn, skip this step and grill directly - you'll get more char.
- 2
Grill over medium-high heat, turning every 3-4 minutes, until the kernels are charred in spots and tender. About 10-12 minutes total.
You want some char but not burnt. The blackened kernels add sweetness and a smoky flavor that echoes whatever you cooked your tri tip on.
- 3
Brush each ear with a thin layer of mayo, then roll in crumbled cotija cheese. Dust with chile powder and squeeze fresh lime over the top.
Use Tajín if you don't have loose chile powder - it has the lime and salt built in. Kewpie mayo instead of regular takes this up another notch if you have it.
- 4
Serve immediately while the corn is hot so the mayo and cheese stick. Garnish with chopped cilantro if you want.