Mouthwatering Gluten-Free Mexican Street Corn (Elote) with Chipotle Aioli
Discover our mouthwatering gluten-free Mexican street corn (elote) recipe, coated in a spicy chipotle aioli and sprinkled with cotija cheese. This easy-to-follow, photorealistic guide will have you indulging in this zesty snack in no time!
Allergens
None
Ingredients
- 4 large ears of corn, shucked and cleaned 1/2 cup mayonnaise 1 tablespoon adobo sauce from canned chipotles in adobo 1/4 teaspoon ground cumin Salt, to taste 1/2 cup crumbled cotija cheese 1/4 cup chopped fresh cilantro 2 limes, cut into wedges
Instructions
- Preheat the grill or grill pan to medium high heat. Grill the corn, turning occasionally, until slightly charred and tender, about 8 minutes. Allow the corn to cool for a few minutes.
- In a small bowl, combine the mayonnaise, adobo sauce, cumin, and salt. Stir until well mixed.
- Carefully spread the chipotle aioli evenly over each ear of corn, then sprinkle with cotija cheese and cilantro.
- Serve immediately with lime wedges on the side.
Chef’s Insight
The combination of smoky, spicy chipotle aioli and creamy cotija cheese elevates this classic street food to a restaurant-quality dish.
Notes
For a vegan alternative, replace the cotija cheese with nutritional yeast and use vegan mayonnaise.