Grilled Street-Style Mexican Elote with Chili-Lime Butter

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 corn on the cob slathered with a zesty chili-lime butter and sprinkled with cotija cheese for a vibrant Mexican street food experience. This Mexican-inspired street-food recipe, ready in about 25 minutes, pairs corn on the cob, unsalted butter, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving

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Ingredients

4 ears corn on the cob
4 tbsp unsalted butter
1 tsp chili powder
1 tbsp fresh lime juice
1/2 cup crumbled cotija cheese
2 tbsp chopped fresh cilantro
1/2 tsp salt
1/4 cup mayonnaise

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Husk 4 ears of corn by removing outer leaves and silk.
Step 2: In a small bowl, combine 4 tbsp unsalted butter, 1 tsp chili powder, 1 tbsp fresh lime juice, and 1/2 tsp salt; mix until well blended to make chili-lime butter.
Step 3: Grill each ear of corn for 10-12 minutes, turning every 2-3 minutes until kernels are lightly charred and tender.
Step 4: Remove corn from grill and immediately brush each ear generously with 1/4 cup mayonnaise, then spread the chili-lime butter evenly over the hot corn.
Step 5: Sprinkle 1/2 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro over each ear. Serve warm with extra lime wedges if desired.