Grilled Street Corn “Elote” with Smoky Chile Butter
Find the best Grilled Street Corn "Elote" with Smoky Chile Butter recipe, a mouthwatering copycat of a famous street food dish that will make you feel like you're at a bustling outdoor market.
Allergens
Dairy (butter), Gluten-Free
Ingredients
- 6 ears of fresh corn on the cob, husked and silks removed
- 1/2 cup unsalted butter, softened
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
- 1/2 cup crumbled cotija cheese
- 1 lime, cut into wedges
- Fresh cilantro leaves, for garnish
Instructions
- a. Preheat your grill to medium high heat. In a small bowl, combine the softened butter, smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix until well combined. Set aside. b. Brush each ear of corn with some of the smoky chile butter, making sure to evenly coat the entire cob. Wrap each cob in aluminum foil, allowing room for heat circulation. c. Grill the corn wrapped in foil on all sides until tender and slightly charred, about 12 15 minutes total cook time. Remove from grill and let cool slightly. d. Unwrap the corn and brush with additional smoky chile butter as needed. Sprinkle each cob generously with crumbled cotija cheese, then squeeze lime juice over the top. Garnish with fresh cilantro leaves before serving.
Chef’s Insight
To amplify the grill's sizzling aroma, add a dash of smoked paprika to your butter mixture.
Notes
Best enjoyed hot off the grill.