Chili Lime Corn on the Cob



Recipe and Photography Courtesy of edible Hawaiian Islands
Elote is a popular preparation of fresh corn amongst the Mexican street food community. It’s usually cooked and served with the husk attached which is used as a handle for eating the corn right on the street. You can serve it without the husk as we have done in the test kitchen.
Course: Side Dish, Vegetable
Servings: 4 People


  • Pot
  • BBQ, Grill Pan, or IMU


  • 4 Ears Fresh Sweet Corn on the Cob
  • 4 Tbsp. Unsalted Butter ( We like Naked Cow Dairy Butter from Oahu )
  • ½ tsp. Chili Powder
  • tsp. Cayenne Powder Or More To Taste
  • 3 Tbsp. Fresh Lime Juice
  • ½ Cup Cotija Cheese Crumbled Fine
  • Salt and Freshly Ground Black Pepper


  • Cook corn. Remove the husk and add corn to boiling water for 2-4 minutes. You can also grill the corn on the BBQ or add it to your IMU.  Soak corn with husk in fresh water for one hour before grilling. Drain well.
  • Mix all ingredients, except corn and cheese, in a bowl.
  • Slather the mixture onto cooked corn.
  • Add cheese.
  • Serve and Enjoy!