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Flavorful Grilled Elote Street Corn Recipe with Chili Lime Butter and Cotija Cheese

grilled elote street corn - featured image

A quick and easy Mexican street corn recipe featuring smoky grilled corn topped with zesty chili lime butter and crumbly Cotija cheese, perfect for gatherings and casual dinners.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and silk removed
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon chili powder (preferably ancho chili powder)
  • Juice of 1 fresh lime
  • ½ teaspoon garlic powder (optional)
  • ½ cup Cotija cheese, crumbled
  • A handful fresh cilantro, chopped (optional)
  • Salt to taste
  • Freshly ground black pepper, a few cracks (optional)

Instructions

  1. Preheat your grill to medium-high heat (about 400°F/200°C).
  2. In a mixing bowl, combine softened butter, chili powder, lime juice, garlic powder, salt, and black pepper. Mix until smooth and well blended.
  3. Husk the corn by peeling back the husks without removing them entirely; remove all silk strands. Fold husks back or remove completely for even charring.
  4. Place the corn directly on the grill grates. Grill for 10-15 minutes, turning every 2-3 minutes until all sides are nicely charred and kernels are plump and tender.
  5. While the corn is hot, brush the chili lime butter generously over each ear.
  6. Immediately sprinkle the crumbled Cotija cheese over the buttered corn so it sticks.
  7. Garnish with chopped fresh cilantro if desired and serve with extra lime wedges.

Notes

Brush grill grates lightly with oil before heating to prevent sticking. Soften butter at room temperature for at least 30 minutes before mixing. Turn corn regularly for even charring. Use fresh lime juice for best flavor. Leftovers can be refrigerated up to 2 days and reheated in a 350°F oven for 10 minutes or warmed in a skillet.

Nutrition

Keywords: grilled corn, elote, Mexican street corn, chili lime butter, Cotija cheese, barbecue side, summer recipe