Grilled corn with chili and lime

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Grilled corn with chili and lime

Grilled corn with chili and lime

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 310 Calories/Serving

10–20 Minutes

We used to think that nothing could top corn on the cob slathered with butter and salt, but that was before we tasted elote, Mexican grilled corn served with mayonnaise, chiles, and lime. We add cilantro to ours and sprinkle on chili powder at the table in order to control the heat.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 4 ears corn
  • Fresh cilantro
  • 1 lime
  • ½ cup paleo mayonnaise
  • ¼ cup grated cotija cheese
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper

Nutrition per serving

Calories 310, Total Fat 27g (35% DV), Sat. Fat 31g (155% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 380mg (17% DV), Total Carb. 20g (7% DV), Fiber 3g (11% DV), Protein 5g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and grill the corn

  • Remove the husks and silks from the corn. (If desired, leave the stem end of the cob attached for easy handling on the grill.
On a grill or in a large dry grill pan over medium-high heat, add the corn and cook, turning, until charred on all sides, 5 to 7 minutes. While the corn cooks, prepare the cilantro-mayonnaise.


Make the cilantro-mayonnaise

  • Coarsely chop the cilantro; reserve half for garnish.
  • Juice half the lime for the mayonnaise; cut the other half into wedges for garnish.
In a small bowl, combine the paleo mayonnaise, half the cilantro, and 1 teaspoon lime juice; season to taste with salt and pepper and mix well.


Assemble the Mexican corn

Using a spatula or spoon, slather the corn with the cilantro-mayonnaise. Sprinkle with the cotija and as much of the chile powder as you like.


Transfer the corn to individual plates. Garnish with the remaining cilantro and serve with the lime wedges.