Grilled Street-Style Mexican Elote with Chili-Lime Butter

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

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 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 250 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). Husk 4 ears of corn by removing outer leaves and silk.
  2. 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.
  3. Step 3: Grill each ear of corn for 10-12 minutes, turning every 2-3 minutes until kernels are lightly charred and tender.
  4. 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.
  5. 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.

Frequently asked questions

How long does Grilled Street-Style Mexican Elote with 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 Street-Style Mexican Elote with 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 corn on the cob from drying out.

Can I substitute ingredients in Grilled Street-Style Mexican Elote with 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 Street-Style Mexican Elote with 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.

What goes well with Grilled Street-Style Mexican Elote with Chili-Lime Butter?

Mexican street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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