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