Elote (Grilled Corn on the Cob with Cilantro Butter)

Grilled_Corn_on_the_Cob

When I think of the Fourth of July side dishes, I think of corn on the cob. Nothing says summer like corn on the cob — it’s an all-American favorite. Well this corn on the cob is different with a south-of-the-border twist. If you like corn on the cob, then you’ll want to try this recipe. Add this corn on the cob to your Fourth of July party menu and amaze your family and neighbors with the dish that has made street vendors south of the border famous: Elote.

Elote-Grilled_Corn_on_the_Cob

This is Mexico’s finest street dish, sold on a stick or served in styrofoam cups. The elote en vaso (corn in a cup) version is less messy, but this version is definitely more authentic.

Growing up in the border city of El Paso, I saw elote sold at street corners, bazaars, and festivals. When I moved away from home I craved this corn drenched in melted butter and aromatic lime juice, topped with crumbly cheese. This is a very simple recipe that produces a comforting Mexican classic.

elote-toppings

This grilled corn only gets better smeared with these flavorful toppings and the addition of the cilantro butter gives it an added dimension of flavor. My kiddos can’t get enough of it, and neither can I.

Feel free to adjust the proportions of lime juice, crema, queso, and spices to taste.

Mexican_Grilled_Corn_on_the_Cob

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Elote (Grilled Corn on the Cob with Cilantro Butter)

Yield: 4 servings

Growing up in the border city of El Paso, I saw elote sold at street corners, bazaars, and festivals. When I moved away from home I craved this corn drenched in melted butter and aromatic lime juice, topped with crumbly cheese. This is a very simple recipe that produces a comforting Mexican classic.

Ingredients:

1/2 stick unsalted butter, melted
1/4 cup chopped fresh cilantro, chopped
Coarse salt
4 ears corn with husks
Crema Mexicana or sour cream
Crumbly, salty white cheese (ideally cotija but parmesan is acceptable)
Chili powder to taste
Hot sauce (optional; recommend Valentina Mexican Hot Sauce)
Lime wedges for garnish

Directions:

In a small bowl, combine butter and cilantro.

Heat grill or grill pan to medium-high heat. Carefully pull back corn husks, leaving them attached at the base. Remove silk and discard. Brush corn with some of the cilantro butter, and season with salt. Grill corn on medium high heat for 15 to 20 minutes, rotating every 5 minutes until nicely charred and bright in color.

Brush corn again with remaining cilantro butter. Liberally spread crema on grilled corn, about 2 tablespoons per ear and sprinkle generously with cheese.

Serve with chile powder, hot sauce, and lime wedges.

More recipes available at www.muybuenocookbook.com

Written by Yvette  / Photos by Yvette 

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7 Responses to “Elote (Grilled Corn on the Cob with Cilantro Butter)”

  1. 1
    Mrs Z. — June 30, 2013 @ 7:27 am

    I am so happy to have found your site….you bring back so many memories for me of a time long ago. I am putting this on the menu for tonight and the 4th. Thank you!

  2. 2
    Liz — June 30, 2013 @ 8:10 am

    Thank you. Sounds good. Happy 4th.

  3. 3
    vangie — June 30, 2013 @ 9:41 am

    My favorite, from so long ago. makes my mouth water. Love it.

  4. 4

    Outstanding. Pinned, tweeted and will be on my Holiday Menu.

  5. 5
    Meredith — July 2, 2013 @ 6:55 am

    This looks so good– I can almost taste it!

  6. 6
    Bill — July 6, 2013 @ 3:48 pm

    I love grilled corn and I’ve been looking for a idea for enhancing it. This looks over the top and something I’m trying soon. Thanks for a great recipe!

  7. 7
    Debbie @ PinkTexasChick — September 25, 2013 @ 7:37 am

    Elote, one of my favorites and my kids too. Thanks for sharing this. I love to discover new types of butter combos. Corn on the grill with flavored butter is the best. :)

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