Print

Flavorful Grilled Corn on the Cob with Elote-Style Butter

grilled corn on the cob with elote-style butter - featured image
Print Recipe

A quick and easy grilled corn on the cob recipe featuring creamy, spicy elote-style butter with cotija cheese, lime, and chili powder for a smoky, tangy flavor perfect for summer gatherings.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husks removed and silks cleaned
  • 4 tablespoons unsalted butter, softened
  • ½ cup cotija cheese, crumbled (or feta as substitute)
  • Juice of 1 lime
  • 1 small garlic clove, minced
  • 1 teaspoon chili powder
  • 2 tablespoons mayonnaise (or Greek yogurt for lighter version)
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Prep the Corn: Pull back the husks of each ear without detaching them. Remove the silk strands thoroughly, then fold the husks back. Soak the corn in cold water for about 15 minutes to keep the kernels juicy on the grill. Alternatively, remove the husks entirely and brush the corn lightly with oil for a more intense char.
  2. Make the Elote-Style Butter: Combine 4 tablespoons softened unsalted butter, 2 tablespoons mayonnaise, ½ cup crumbled cotija cheese, 1 teaspoon chili powder, 1 minced garlic clove, juice from 1 lime, 2 tablespoons chopped cilantro (if using), and salt and pepper to taste in a bowl. Mix until creamy and well combined, about 5 minutes. Warm gently if butter is too firm.
  3. Preheat the Grill: Heat your grill or grill pan to medium-high, about 400°F (200°C). For charcoal grills, wait until coals are covered in white ash.
  4. Grill the Corn: Place the soaked corn (husks folded back or removed) directly on the grill. Cook for 10-12 minutes, turning every 2-3 minutes to get an even char and smoky flavor. Look for golden brown color with some grill marks but avoid burning.
  5. Butter and Serve: Remove corn from grill and let rest for a minute. Spread each ear generously with the elote-style butter. Garnish with extra cotija cheese or chili powder if desired. Serve immediately with lime wedges.

Notes

Soaking corn husks helps keep kernels juicy and prevents burning. Butter should be softened for easy spreading. Elote butter can be made up to 2 days ahead and refrigerated. For dairy-free, substitute butter with vegan margarine or coconut oil and cotija cheese with nutritional yeast.

Nutrition

Keywords: grilled corn, elote, Mexican street corn, summer side dish, smoky corn, cotija cheese, spicy butter, barbecue side

Find it online: https://piperplate.com/flavorful-grilled-corn-on-the-cob-with-elote-style-butter-easy-recipe/