Grilled Corn Elote with Cotija and Chili Lime Butter

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Charred Mexican street corn slathered with a tangy chili-lime butter and sprinkled with salty Cotija cheese and fresh cilantro. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 25 minutes, pairs fresh corn on the cob, husked, unsalted butter, softened, lime zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 210 cal/serving

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Ingredients

4 ears fresh corn on the cob, husked
4 tbsp unsalted butter, softened
1 tsp lime zest
1 tbsp lime juice
1 tsp chili powder
1/2 tsp salt
1/2 cup Cotija cheese, crumbled
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Place 4 ears of husked fresh corn directly on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until kernels are charred and tender.
Step 2: While corn grills, combine 4 tbsp softened unsalted butter with 1 tsp lime zest, 1 tbsp lime juice, 1 tsp chili powder, and 1/2 tsp salt in a small bowl until smooth.
Step 3: Remove grilled corn from heat and immediately brush each ear generously with the chili lime butter mixture.
Step 4: Sprinkle each buttered ear evenly with 1/2 cup crumbled Cotija cheese and 2 tbsp chopped fresh cilantro before serving.