Snack · 25 min · mexican

Elote Asado con Mayo y Cotija

A Mexican snack built around corn on the cob and mayonnaise — on the table in 25 minutes. It is weeknight cooking that still hits your targets — 11 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 Corn on the cob
• 1/3 cup Mayonnaise
• 3/4 cup Cotija cheese
• 2 tsp Chile powder
• 2 Lime
• 2 tbsp Butter
• 1/4 cup Cilantro

Steps

1. Grill the corn over high heat, turning, until charred in spots and tender, about 12 minutes. The blackened kernels are the flavor.
2. Brush each ear with butter while screaming hot so it melts into the kernels.
3. Slather with mayonnaise — a full, unapologetic coat.
4. Roll in crumbled cotija so it sticks to the mayo, then dust with chile powder.
5. Squeeze lime over each ear and scatter cilantro.
6. Eat immediately, two hands, no dignity. Street corn waits for no one.

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