This Fire-Grilled Street Corn with Chipotle Butter takes the classic Mexican street corn (Elote) to the next level.

The sweet corn is charred over an open flame to get that smoky flavor, then slathered in a creamy, spicy chipotle butter and topped with tangy cheese, fresh cilantro, and a squeeze of lime.

Perfect for summer cookouts, BBQs, or any outdoor gathering, this dish is full of bold flavors and irresistible textures.

Why You’ll Love This Recipe

The combination of smoky grilled corn and the creamy, spicy chipotle butter is absolutely mouthwatering.

The chipotle adds a smoky heat that’s perfectly balanced by the sweetness of the corn, and the cheese and lime add a zesty finish.

Grilling the corn enhances its natural sweetness and adds that perfect charred flavor that pairs beautifully with the chipotle butter. This dish is quick, easy, and perfect for sharing!

Ingredients:

4 ears of corn, husked
1/2 cup unsalted butter, softened
1-2 chipotle peppers in adobo sauce, minced (depending on desired heat)
1 tablespoon adobo sauce (from the chipotle peppers)
1/4 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 cup mayonnaise
1/4 cup cotija cheese, crumbled (or Parmesan cheese as a substitute)
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Salt, to taste

Step-by-Step Instructions:

Prepare the Chipotle Butter: In a small bowl, mix together the softened butter, minced chipotle peppers, adobo sauce, garlic powder, and smoked paprika. Stir until smooth and well combined. Taste and adjust seasoning with salt or more chipotle if you prefer more heat.
Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn on the grill and cook for 8-10 minutes, turning occasionally until the corn is evenly charred and tender. The kernels should have a nice golden-brown color and some blackened spots for that signature smoky flavor.
Prepare the Toppings: While the corn is grilling, mix the mayonnaise and cotija cheese in a small bowl. You can also prepare your lime wedges and chop the fresh cilantro.
Assemble the Street Corn: Once the corn is grilled to perfection, remove it from the grill and brush it generously with the chipotle butter. Then, spread a thin layer of the mayonnaise and cotija cheese mixture on the corn. Sprinkle with fresh cilantro and a pinch of salt, then finish with a squeeze of lime juice for added freshness.
Serve: Serve the fire-grilled street corn hot off the grill with extra lime wedges on the side for a burst of citrusy goodness.

Expert Tips for the Recipe:

Corn on the Cob: For a more authentic experience, you can leave the corn on the cob or cut the kernels off and serve them in a bowl for a different twist (known as “Esquites”).
Chipotle Adjustments: If you prefer a milder flavor, you can use just one chipotle pepper or omit the adobo sauce.
Grill Alternatives: If you’re cooking indoors, you can make this recipe in a grill pan on the stovetop, just be sure to get that charred, smoky flavor on the corn.
Make it Vegan: Substitute the butter with vegan butter and use a plant-based mayo for a vegan version.