Grilled Corn Elote with Cotija and Chili Lime Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Remove grilled corn from heat and immediately brush each ear generously with the chili lime butter mixture.
  4. Step 4: Sprinkle each buttered ear evenly with 1/2 cup crumbled Cotija cheese and 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Grilled Corn Elote with Cotija and Chili Lime Butter take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Corn Elote with Cotija and Chili Lime Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn on the cob, husked from drying out.

Can I substitute ingredients in Grilled Corn Elote with Cotija and Chili Lime Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Corn Elote with Cotija and Chili Lime Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Corn Elote with Cotija and Chili Lime Butter vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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