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Mexican Street Corn Elote Bowl in a glass dish with lime and cilantro on top.
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Mexican Street Corn Elote Bowls

Course Side Dish
Cuisine Mexican
Keyword Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 Bowls

Ingredients

  • 4 ears fresh corn
  • 2 limes
  • 2 ½ teaspoon Tajin seasoning, divided
  • 1 tablespoon fresh chopped cilantro
  • ¼ teaspoon salt
  • 2 tablespoon crumbled cotija cheese
  • ¼ cup mayonnaise

Instructions

  • Brush corn with oil. Preheat a grill to medium-high heat.
  • Grill corn for about 10 minutes, rotating and turning every 2 -3 minutes.
  • Remove corn from grill and allow it to cool so it can be handled.
  • While the corn cools, mix together mayo, 2 teaspoon Tajin, juice of ½ a lime, and cheese. Set aside.
  • Using a knife, cut the corn off of the cob. Place corn, juice from remaining lime half, salt, and cilantro.
  • Divide corn into two small bowls, top with mayo mixture, sprinkle remaining Tajin on top. Garnish with lime wedges and cilantro.