Mexican grilled street corn brushed with creamy sauce, cheese, chile powder, and lime.
12 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Remove the husks from the corn and dry the cobs.
Melt the butter, brush a thin layer over the corn, and sprinkle with salt.
Cook the corn in a grill pan for 10 to 12 minutes, turning until char marks form.
Mix the mayonnaise and strained yogurt in a small bowl.
Crumble the white cheese and prepare the red pepper flakes and lime wedges.
Rest the hot corn for 2 minutes.
Spread sauce over the corn, sprinkle with white cheese and red pepper flakes, and serve with lime.
💡 Tip: Rest the corn for 2 minutes before saucing it; on a very hot cob, the sauce melts and runs onto the plate.
🍽️ Serving suggestion: Serve elote asado hot with lime wedges, and optional mild ayran as a good balance for children.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
8
g protein
32
g carbs
12
g fat
1.9g
Sugar
0.8g
Fiber
559.2mg
Sodium
7.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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