Nothing says summer like smoky, creamy, cheesy corn on the cob. Chef John Usher’s take on Mexican Street Corn (Elote) is simple, authentic, and ready to grill in just minutes.
Perfect for picnics, cookouts, or casual family dinners, this Elote recipe will bring bold flavor to your summer meals.
Ingredients
• 4 ears of corn, shucked
• ¼ cup melted butter
• ¼ cup mayonnaise
• ½ cup grated Cotija cheese
• Salt and pepper to taste
• 4 lime wedges
Instructions
1. Preheat an outdoor grill or air fryer (set to 400°F).
2. Grill corn for about 10 minutes, turning occasionally until lightly charred.
3. Brush corn with melted butter, then spread a thin layer of mayonnaise over each ear.
4. Generously sprinkle with Cotija cheese.
5. Season with salt and pepper, and serve with lime wedges on the side.
👨🍳 About Chef John Usher, Executive Chef at The Ingleside Hotel
With over 20 years of culinary and hospitality experience, Chef John Usher brings passion, precision, and creativity to every plate. As an award-winning chef recognized by the American Culinary Federation, Chef John has built a career that blends local roots with global influences, delivering memorable dining experiences time and again.
Chef John's philosophy is rooted in creating food that’s both on-trend and approachable. His dedication to quality and flavor is what keeps guests coming back — and inspires dishes like the ones above.