What is Elote?
In Spanish, elote means “corn cob,” but on the streets of Mexico, it’s an iconic snack that’s usually charred over charcoal and coated in a thick layer of mayo, chili, and Cotija. For this version, I’m using a seasoned garlic butter to baste the corn and topping it off with a creamy Mexican style sour cream.
Why You Will Love This Grilled Garlic Butter Elote
My fiancé and I could hardly keep ourselves from going back for more! This elote has the perfect balance of savory garlic, sweet corn, and a bright, zesty finish from the lime and Tajín. You get that crunch from the grilled kernels and that tangy creaminess from the crema mexicana.
Ingredients
- Corn: Fresh on the cob is a must for that authentic smoky char.
- Butter: For the sauce
- Garlic: Minced fine so it sticks to the kernels and toasts while grilling.
- Crema Mexicana: Thinner and a bit sweeter than sour cream for a smooth topping
- Queso Fresco: A mild, salty crumble that doesn’t melt away, giving you great texture in every bite.
- Tajin: That essential chili-lime zing that makes the colors pop.
How to Make Grilled Garlic Butter Elote
To get started, you’ll want to whip up that garlic butter sauce by melting down your butter and whisking in the minced garlic, herb seasoning, black pepper, and a touch of chili powder. Once your grill is hot, place the corn directly over the flames. The key here is to baste frequently. Every time you rotate the cob, give it another generous brush of that garlic butter so the flavor really soaks into the kernels as they char.
While the corn is picking up that smoky color, mix your crema mexicana with the crumbled queso fresco and fresh lime juice to create the topping. Once the corn is perfectly charred, pull it off the grill and immediately pour that lime-infused cream over the hot cobs. Finish it off with a heavy hand of fresh cilantro, more crumbled cheese, and a little Tajin for a vibrant finish.
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Variations & Substitutions
- The Cheese: If you want a saltier, more aged flavor, swap the Queso Fresco for traditional Cotija.
- The Spice: Add a pinch of cayenne to your butter if you want a true kick, or swap Tajin for a chipotle powder for a smokier heat.
- The “Cup” Version: If you want to serve this “street-corn” style, then cut the charred kernels off the cob, mix everything in a bowl, and serve it up in cute cups!
- The Cream: If you can’t find Crema Mexicana, you can absolutely use sour cream. Just whisk it with a little extra lime juice to get that thinner, pourable consistency.
Other Recipes You Will Love
This Grilled Garlic Butter Elote paired great with my Grilled Tomahawk Steak! If you loved this, you also have to try my Grilled Steak Pasta Salad! It’s packed with grilled veggies and topped off with a grilled ribeye steak and creamy avocado oil dressing.
Grilled Garlic Butter Elote
Description
A vibrant, easy-to-follow side dish featuring grilled corn basted in savory garlic butter and topped with zesty Mexican cream and crumbled cheese.
Ingredients
Instructions
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Combine melted butter, minced garlic, garlic and herb seasoning, pepper, cilantro, chili powder, and salt.
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Grill the corn until charred, basting frequently with the garlic butter.
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Whisk together crema mexicana, crumbled queso fresco, and lime juice.
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Pour the cream mixture over the grilled corn.
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Top with fresh cilantro, extra crumbled cheese, and a sprinkle of tajin.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 16g80%
- Sodium 240mg10%
- Total Carbohydrate 19g7%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
