Flavorful Grilled Elote Recipe with Easy Chili Lime Butter Sauce
This grilled elote recipe features fresh corn on the cob grilled to smoky perfection and slathered with a creamy, tangy chili lime butter sauce. It’s quick, easy, and perfect for summer cookouts or casual gatherings.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 24 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
- 4–6 ears fresh corn on the cob, husks removed
- 4 tablespoons unsalted butter, softened
- Juice of 1 large lime (about 2 tablespoons)
- Zest of 1 lime
- 1 teaspoon chili powder (mild or medium heat)
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- 2 tablespoons finely chopped cilantro (optional)
- ½ cup crumbled queso fresco or cotija cheese
- 2 tablespoons mayo or Mexican crema (optional)
Instructions
- Remove husks and silk from each ear of corn. Rinse under cold water and pat dry with a towel. (About 5 minutes)
- In a mixing bowl, combine softened butter, lime juice, lime zest, chili powder, smoked paprika, garlic powder, and salt. Mix until smooth. Stir in chopped cilantro if using. (5 minutes)
- Preheat grill to medium-high heat (around 375°F / 190°C). Clean and lightly oil grates. (10 minutes)
- Optionally, brush each ear of corn lightly with mayo or Mexican crema to help butter stick. (2 minutes)
- Place corn on grill grates. Turn every 2-3 minutes to get an even char on all sides. Grill for 10-12 minutes until kernels are tender with slight bite.
- Remove corn from grill and immediately slather with chili lime butter. Sprinkle generously with crumbled cheese. (5 minutes)
- Garnish with extra chopped cilantro and a squeeze of lime if desired. Serve warm. (2 minutes)
Notes
Use softened butter, not melted, for easy spreading. Keep grill grates clean and lightly oiled to prevent sticking. If butter hardens, soften briefly in microwave. For dairy-free, substitute vegan butter and dairy-free crema or mayo. Frozen corn can be used if thawed and dried properly. Pre-cooking corn by boiling for 5 minutes before grilling can speed cooking but fresh grilled is best. Adjust chili powder to taste for spice level.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 235
- Sugar: 6
- Sodium: 300
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 23
- Fiber: 2.5
- Protein: 5.5
Keywords: grilled elote, Mexican street corn, chili lime butter, summer cookout, easy side dish, smoky corn, spicy corn, Mexican cuisine