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Grilled Elote with Chipotle Honey Butter & Chile Limón

Grilled Elote with Chipotle Honey Butter & Chile Limón

6

ears corn, without the husk

1

chipotle chile in adobo sauce, minced

1

tablespoon adobo sauce from chipotles

1

tablespoon fresh lime juice

4

tablespoons chile limón powder*

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  • 1

    Preheat grill to medium heat for 10 to 12 minutes.

  • 2

    Brush the ears of corn with olive oil and set aside until grill is hot.

  • 3

    In a small bowl, add the butter and cook in the microwave until melted.

  • 4

    Whisk in the chipotle, adobo sauce, honey, fresh lime juice and salt until well infused. Taste for salt, set aside.

  • 5

    Grill the corn for about 20 minutes, turning as needed. Remove from heat and let cool slightly.

  • 6

    Brush the ears of corn with chipotle honey butter and sprinkle generously with chile limón powder. Serve right away.

Expert Tips

  • To freeze fresh corn, remove kernels from the cob and spread out evenly onto a cookie sheet lined with parchment paper. Freeze for a couple of hours, then transfer to a freezer bag. Freezing on the cookie sheet first prevents the corn from sticking together.

No nutrition information available for this recipe

More About This Recipe

  • I loved corn as a child and I love it even more as an adult! I used to live in a mostly Mexican neighborhood in California and I still remember that in the late afternoons you would hear an old Mexican man wearing a cowboy hat yelling, "Elote!… Elote!", while pushing a cart filled with steamed corn and all the favorite toppings.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

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If you're grilling corn with husks on, remember to soak the ears in water first — this will keep them from drying up before the kernels are cooked. Bobby Flay tops his with a fiery habanero-garlic butter, a squeeze of lime and Cotija cheese for a more-savory take on Mexican-style corn.

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Ingredients

  • 2 tablespoons (30ml) vegetable oil
  • 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
  • Kosher salt
  • 2 tablespoons (30ml) mayonnaise
  • 2 ounces (60g) feta or Cotija cheese, finely crumbled
  • 1/2 cup finely sliced scallions, green parts only
  • 1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
  • 1 tablespoon (15ml) fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

Elote (Mexican Grilled Corn)

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. Combine chile powder and cayenne in a small bowl.

Step 2

Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and serve.

How would you rate Elote (Mexican Grilled Corn)?

Basic recipe to start - modify from here.

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Mexican Corn On The Cob

Ingredients US Metric

  • 4 tablespoons (2 oz) salted butter
  • Grated zest of 1 lime (about 1 teaspoon), preferably organic
  • 1 chipotle chile in adobo (see note above), minced, or more to taste
  • 6 to 8 corn cobs, husks removed
  • Sea salt
  • Lime wedges, for serving (optional)

Directions

Preheat your grill on medium or place a grill pan over medium heat. Melt the butter in a small saucepan or a microwave, add the grated lime zest and chipotle chile in adobo, and mix together.

Using long-handled tongs, place the corn on your grill or grill pan. Brush the corn with half the chipotle butter and cook, turning every few minutes, until nicely colored on all sides. Remove the corn from the heat, generously brush each ear with the remaining butter, and season with salt. Pile the corn onto a platter and serve with lime wedges for squeezing, if desired.

Recipe Testers' Reviews

Corn on the cob is one of my go-to favorites for summer meals and despite loving it done simply and unadorned, this Mexican corn on the cob recipe did not disappoint. The lime-chile butter sauce imparted a whisper of heat and acid that nicely balanced the corn's natural sweetness. I would have liked the sauce to cling better to get more of the chipotle bits and zest, but the flavor still came through. I used a grill pan. My 6 ears of corn served 3 people and there was enough sauce to coat 2 more.

I love grilled corn and this Mexican corn on the cob recipe just amped up the flavor for my favorite summertime grilled vegetable. I just threw the whole naked husked corn cobs directly on on the grill over a medium-low flame and they cooked up within 20 minutes. Within the last 5 minutes of grilling, I started to baste the corn with the melted butter and lime and chile mixture. I only had dried ground chipotle on hand so that's what I used—about 1/2 teaspoon per 3 tablespoons of butter. I could have taken more heat so next time I will double the amount of chipotle. Loved the flavor and final result! My hands-on time was 5 minutes and my total time was 25 minutes. This is an all-around winner for a great summer barbecue!

This Mexican corn on the cob recipe was really great! A really nice, smoky flavor that's not too spicy. I didn't manage to find a can of whole chiles but did find chopped chipotle in adobo paste and I added 2 heaping teaspoons. I have to confess that I did not make it to the full 1 hour and 40 minutes of cooking time. I cooked mine for an hour on a medium-low grill pan and they still had an almost fresh flavor. Even though it sounds crazy, I actually think if you've got the corn on low heat and you're at the grill anyway because of some slow-cooking meat, the cooking time is not unreasonable. Also, my memory of delicious grilled street corn in Mexico is that it was almost completely dry with a leathery texture. I would suggest a squeeze of lime juice just before serving.

The lime zest really came through in this Mexican corn on the cob—more than I expected it would—and was nice with the chipotle and the salt. All in all, this Mexican corn on the cob came out pretty well and is a good way to showcase fresh summer corn. I think it could have used some more chipotle. I grilled 6 ears of corn and we ate 3 straight away with grilled chicken and the other 3 we ate the next night. I reheated the leftover ears on a baking sheet in the oven with some ground chipotle sprinkled on top. The extra chipotle really, uh, kicked this this up a notch, as someone might say.

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