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Flavorful Grilled Elote Street Corn Recipe with Spicy Three Pepper Butter

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A quick and easy grilled elote street corn recipe featuring a spicy three pepper butter blend that perfectly balances smoky, spicy, and creamy flavors. Ideal for summer cookouts and casual gatherings.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husks removed
  • 1/2 cup (113g) unsalted butter, softened
  • 1 small jalapeño pepper, finely chopped (seeds removed for milder heat)
  • 1 tablespoon chipotle pepper in adobo sauce, minced
  • 1/4 teaspoon cayenne pepper (optional)
  • Juice of 1 fresh lime
  • 1/3 cup cotija cheese, crumbled (substitute feta if needed)
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste (sea salt preferred)
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the spicy three pepper butter: In a small bowl, combine softened unsalted butter, finely chopped jalapeño, minced chipotle pepper, cayenne pepper, and a pinch of salt. Mix thoroughly and set aside.
  2. Preheat your grill to medium-high heat (about 400°F). If using a grill pan, preheat on medium-high for 5 minutes.
  3. Remove husks and silk from each ear of corn. Pat dry with a kitchen towel. Lightly brush the corn with melted butter or oil to prevent sticking.
  4. Place the corn directly on the grill grates. Turn every 3-4 minutes for about 15 minutes until golden-brown grill marks appear with some darker spots.
  5. Remove corn from grill and immediately brush generously with the spicy three pepper butter while still hot.
  6. Sprinkle cotija cheese evenly over the buttered corn. Squeeze fresh lime juice over each ear and garnish with chopped cilantro. Finish with a pinch of sea salt and freshly ground black pepper to taste.
  7. Serve the grilled elote street corn warm. Leftovers can be refrigerated for up to 2 days.

Notes

If you prefer a dairy-free version, swap butter with a plant-based spread and use nutritional yeast instead of cotija cheese. For milder heat, remove jalapeño seeds or omit cayenne and chipotle. If no grill is available, roast corn in a 425°F oven for 20-25 minutes, turning halfway. Finely mince peppers for even heat distribution. Brush corn with butter or oil before grilling to prevent sticking. Store spicy butter separately in the fridge to maintain flavor.

Nutrition

Keywords: grilled elote, street corn, spicy butter, summer cookout, Mexican street food, grilled corn, spicy corn, cotija cheese

Find it online: https://avabowls.com/flavorful-grilled-elote-street-corn-recipe-with-spicy-three-pepper-butter/