Traditional recipes

Grilled Elote with Chipotle Honey Butter & Chile Limón

Grilled Elote with Chipotle Honey Butter & Chile Limón


ears corn, without the husk


chipotle chile in adobo sauce, minced


tablespoon adobo sauce from chipotles


tablespoon fresh lime juice


tablespoons chile limón powder*

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  • 1

    Preheat grill to medium heat for 10 to 12 minutes.

  • 2

    Brush the ears of corn with olive oil and set aside until grill is hot.

  • 3

    In a small bowl, add the butter and cook in the microwave until melted.

  • 4

    Whisk in the chipotle, adobo sauce, honey, fresh lime juice and salt until well infused. Taste for salt, set aside.

  • 5

    Grill the corn for about 20 minutes, turning as needed. Remove from heat and let cool slightly.

  • 6

    Brush the ears of corn with chipotle honey butter and sprinkle generously with chile limón powder. Serve right away.

Expert Tips

  • To freeze fresh corn, remove kernels from the cob and spread out evenly onto a cookie sheet lined with parchment paper. Freeze for a couple of hours, then transfer to a freezer bag. Freezing on the cookie sheet first prevents the corn from sticking together.

No nutrition information available for this recipe

More About This Recipe

  • I loved corn as a child and I love it even more as an adult! I used to live in a mostly Mexican neighborhood in California and I still remember that in the late afternoons you would hear an old Mexican man wearing a cowboy hat yelling, "Elote!… Elote!", while pushing a cart filled with steamed corn and all the favorite toppings.

Watch the video: Chicaoji Chipotle Chile Sauce Product Spotlight Video (January 2022).