char-grilled corn, queso fresco, cilantro, jalapeño, chili - lime aioli

Preheat your grill to medium-high heat. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until the corn is charred and tender.

Grill the Corn

In a bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper. Mix until well combined.

Prepare the Aioli

Once the corn is grilled, remove it from the heat. Brush the chili-lime aioli generously over each ear of corn.

Assemble the Elote

Sprinkle the queso fresco over the aioli-coated corn. Finely chop the jalapeño and sprinkle it on top, along with the fresh cilantro.

Add Toppings

Serve

corn on the cob

elote

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!