Flavorful Grilled Corn on the Cob Recipe with Easy Elote Chili Lime Butter
A quick and easy grilled corn on the cob recipe featuring a creamy, tangy elote-style chili lime butter that adds smoky, spicy, and fresh flavors. Perfect for gatherings or a late-night snack.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob, husked and cleaned
- 1/2 cup (113 grams) unsalted butter, softened
- 1 tablespoon chili powder
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon salt (or to taste)
- 2 tablespoons fresh cilantro, finely chopped
- 1/4 cup queso fresco or cotija cheese, crumbled (optional)
- 1 tablespoon olive oil
Instructions
- Prepare the chili lime butter: In a small bowl, combine softened unsalted butter, chili powder, fresh lime juice, garlic powder, smoked paprika, salt, and chopped fresh cilantro. Mix thoroughly until smooth and creamy, about 5 minutes. Adjust seasoning to taste.
- Prep the corn: Husk and clean the ears of corn, removing all silk strands. Brush each ear lightly with olive oil to prevent sticking during grilling, about 5 minutes.
- Preheat the grill to medium-high heat (around 400°F/200°C). If using a grill pan, preheat over medium heat for about 5 minutes.
- Grill the corn: Place the oiled corn directly on the grill grates. Cook for 10-12 minutes total, turning every 2-3 minutes to get even char marks and a smoky aroma. Watch for flare-ups.
- Apply the butter: Remove the corn from the grill and immediately slather generously with the chili lime butter while hot, using a brush or spoon, about 2-3 minutes.
- Optional cheese topping: Sprinkle crumbled queso fresco or cotija cheese over the buttered corn for the full elote experience.
- Serve immediately, garnished with extra cilantro or lime wedges if desired.
Notes
Butter can be prepared up to 3 days in advance and refrigerated. Bring to room temperature before use. If no grill is available, use a grill pan, broiler, or oven roasting with frequent turning. For vegan adaptation, use plant-based butter and vegan cheese or omit cheese. Avoid microwaving leftovers to preserve texture and flavor.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 220
- Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
Keywords: grilled corn on the cob, elote, chili lime butter, summer recipe, easy side dish, Mexican street corn, barbecue side, corn recipe