Flavorful Grilled Elote Corn Recipe with Tajin Cotija Mayo Butter
A smoky, creamy, and spicy grilled corn recipe featuring a tangy mayo butter sauce with Tajin seasoning and cotija cheese, perfect for summer cookouts and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob, husked with some silk removed
- 4 tablespoons unsalted butter, softened
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 2 teaspoons Tajin seasoning
- Juice of 1 fresh lime
- 1/2 teaspoon garlic powder
- Salt to taste
- 2 tablespoons fresh cilantro, finely chopped (optional)
Instructions
- Preheat your grill or grill pan to medium-high heat (around 375°F / 190°C), about 10 minutes.
- In a mixing bowl, combine softened unsalted butter, mayonnaise, crumbled cotija cheese, Tajin seasoning, garlic powder, fresh lime juice, and a pinch of salt. Mix until smooth and creamy.
- Place husked ears of corn directly on the grill grates. Turn every 2-3 minutes to char evenly on all sides for about 10-12 minutes until kernels bubble and develop golden-brown spots.
- Remove corn from grill and while still hot, generously spread the mayo butter mixture over each ear.
- Garnish with extra cotija cheese and chopped fresh cilantro. Optionally, dust with additional Tajin seasoning before serving.
Notes
For dairy-free, substitute butter with plant-based spread, use dairy-free mayo and vegan cheese. To reduce spice, lessen Tajin or replace with smoked paprika. If no grill is available, roast corn in oven at 425°F for 20-25 minutes, turning halfway.
Nutrition
- Serving Size: 1 ear of corn with s
- Calories: 280
- Fat: 18
- Carbohydrates: 22
- Fiber: 2
- Protein: 6
Keywords: grilled corn, elote, Tajin, cotija cheese, mayo butter, summer side dish, BBQ, Mexican street food