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Serves: 6
If you've never had Mexican Street Corn (Elote) you are in for a treat! This super easy Chipotle Butter adds a smokey spiciness and is also delicious smothered on baked potatoes and dolloped on grilled steak. Serve with a bottle of our Tizona Malbec and your guests will think they've been transported to a resort town on the Baja coast!
Ingredients
- 6 ears of corn with husks
- 1 cube salted butter (softened)
- 3-4 chipotle peppers in adobo sauce
- Cotija cheese (you can substitute a hard salty cheese like Feta)
Instructions
- Gently peel back the corn husks to remove the silk and then fold the husks back on.
- Submerge in water about 20 minutes. This will help it steam and not burn on the grill too quickly.
- Meanwhile chop the peppers and mix into the softened butter.
- Adjust for salt and spiciness. (add more peppers if desired)
- Chill the chipotle butter in the fridge.
- Grill the moist corn with the husks on. Let it char a bit on the edges about 15 minutes.
- Serve with a smothering of chipotle butter and grated Cotija cheese on top.
Notes
Try rubbing mayonnaise on the corn before cooking to make it extra moist, especially if you prefer to remove the husks.
I always have a can of these delicious chipotle peppers in adobo sauce in my pantry. The sauce is slightly smokey and this chipotle butter is also fantastic on a grilled steak. I even use the chopped peppers in a black bean salad dressing to spice things up!
You can choose to let your guests peel the corn themselves (great for a messy rib night) or peel it for them and do the finishing touch with the grated Cotija cheese and garnish with fresh oregano.
You can serve this Mexican Street Corn (Elote) with a red, white or rose. It all depends on what else is being served at the table!
Get the 2020 Las Cerezas Rosado here.
Get the 2018 Tizona Malbec here.
