Traditional Mexican Street-Style Elote with Chili-Lime Butter

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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.

Grilled corn on the cob slathered with a zesty chili-lime butter, sprinkled with cotija cheese and fresh cilantro for a vibrant Mexican street food experience. This Mexican-inspired street-food recipe, ready in about 22 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: 12 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
2 tbsp lime juice
1 tsp chili powder
1/2 cup cotija cheese, crumbled
2 tbsp fresh cilantro, chopped
to taste salt

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Instructions

Step 1: Preheat grill to medium-high heat. In a small bowl, mix 4 tbsp softened unsalted butter with 1 tsp lime zest, 2 tbsp lime juice, and 1 tsp chili powder until well combined.
Step 2: Grill 4 husked ears of fresh corn for 10-12 minutes, turning every 3 minutes until kernels are slightly charred and tender.
Step 3: Remove corn from grill and immediately brush each ear generously with the chili-lime butter mixture.
Step 4: Sprinkle 1/2 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro evenly over the buttered corn. Add salt to taste and serve warm.