Flavorful Mexican Street Corn Recipe with Chili Butter and Cotija Cheese Made Easy
A quick and easy Mexican street corn recipe featuring smoky chili butter and tangy Cotija cheese, perfect for summer BBQs and casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob, husked and silk removed
- 4 tablespoons unsalted butter, softened
- 1 teaspoon chili powder (smoky chipotle or ancho)
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh lime juice
- 1/2 cup Cotija cheese, crumbled
- Salt to taste
- Small handful fresh cilantro, chopped (optional)
- Pinch of smoked paprika or cayenne (optional)
Instructions
- In a small mixing bowl, combine softened butter, chili powder, garlic powder, and fresh lime juice. Mix well until fully blended.
- Preheat grill or grill pan to medium-high heat (about 400°F).
- Place husked corn on the grill and turn every 2 to 3 minutes until golden brown and slightly charred, about 10 to 12 minutes.
- Brush each ear generously with the chili butter while the corn is still hot.
- Sprinkle crumbled Cotija cheese onto the buttered corn.
- Season lightly with salt if needed and garnish with chopped cilantro. Add a pinch of cayenne or smoked paprika for extra heat if desired.
- Serve warm, either on the cob or cut off the cob.
Notes
Use fresh corn for best results; frozen corn can be used but won’t have the same smoky char or texture. If chili butter is too stiff, warm slightly before spreading. Avoid turning corn too frequently on the grill to develop good char marks. For a vegan version, substitute butter with vegan margarine or olive oil and Cotija with plant-based cheese or nutritional yeast.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 210
- Fat: 14
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
Keywords: Mexican street corn, elote, chili butter, Cotija cheese, grilled corn, summer BBQ, easy side dish