Equipment
* optional
Ingredients
Chile Butter
- 227 g unsalted butter, softened
- 1 hot red chile, seeded and minced
- 3 g garlic, minced
- 3 g kosher salt
- 6 g black pepper, freshly ground
- 5 ml hot sauce
Main
- 8 corn
- 2 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 852 kcal
- Protein
- 17 g
- Carbohydrates
- 98 g
- Fat
- 53 g
- Fiber
- 11 g
- Sugar
- 32 g
- Sodium
- 400 mg
- Saturated Fat
- 30 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 122 mg
- Potassium
- 1428 mg
- Calcium
- 41 mg
- Iron
- 3.0 mg
- Magnesium
- 191 mg
- Phosphorus
- 469 mg
- Zinc
- 2.4 mg
- Vitamin A
- 437 mcg
- Vitamin C
- 47 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.77 mg
- Riboflavin
- 0.33 mg
- Niacin
- 9.0 mg
- Folate
- 215 mcg
- Water
- 416 g
Sources: USDA FoodData Central
Method
Preheat the grill to high heat, approximately 200°C to 230°C (400°F to 450°F).
Cut eight sheets of aluminum foil large enough to wrap each ear of corn individually.
Combine softened butter, minced chile, garlic, salt, and pepper in a bowl and mix until uniform.
Taste the butter mixture and stir in hot sauce if more heat is desired.
Remove husks and silk from the corn and reserve 50g of the chile butter for basting later.
Spread the remaining chile butter evenly over each cob and wrap them tightly in the prepared foil.
Place the foil-wrapped corn on the grill and cook for 15 minutes, turning every 5 minutes.
Carefully open the foil packets and place the corn directly on the grill grates.
Brush the corn with the reserved butter and rotate until lightly charred on all sides.
Transfer corn to a platter and serve with lime wedges for squeezing over the kernels.
Chef's Notes
- For the most flavorful chile butter, use fresh, high-quality chiles. Adjust the amount of chile and garlic to your spice preference.
- When grilling, ensure your grill grates are clean to prevent sticking and to achieve those desirable char marks.
- Don't skip the final direct grilling step. This is crucial for developing the smoky flavor and beautiful char on the corn kernels.
- If you don't have fresh chiles, you can substitute with a generous pinch of red pepper flakes in the butter, but fresh will always yield a better flavor profile.
- The lime wedges are essential for cutting through the richness of the butter and adding a bright, acidic finish.
Storage
Refrigerator: 3 days — Store leftover corn in an airtight container.
Freezer: 1 month — Butter can be frozen separately; cooked corn does not freeze well on the cob.
Reheating: Reheat in a 175°C (350°F) oven wrapped in foil for 10 minutes.
Troubleshooting
Corn is tough or dry
Cause: Corn was overcooked or the grill temperature was too low, causing moisture loss.
Fix: Cannot be fixed
Prevention: Ensure the grill is fully preheated to high heat before adding corn.
Butter burns and creates excessive smoke
Cause: Foil was not sealed tightly or butter was applied to the outside of the husk.
Fix: Move corn to a cooler part of the grill.
Prevention: Ensure a tight seal on foil packets to contain the butter.
Cultural Context
Grilled corn, or elote, is a popular street food and side dish throughout Mexico and Latin America. Its origins are deeply rooted in indigenous agricultural practices, with corn being a staple crop for centuries. The addition of chile butter and lime reflects the vibrant and bold flavors characteristic of Mexican cuisine.
