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
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.
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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