Grilled Corn on the Cob — Charred Butter Parmesan Elote Style
Equipment
- Outdoor grill or grill pan
- Tongs
- Pastry brush
- Small mixing bowl
- Box grater
Ingredients
Corn & Base
- 4 ears of fresh sweet corn husks and silk removed
- 4 tablespoons unsalted butter melted
- 1 tablespoon olive oil for brushing grates
Elote Topping
- 3 tablespoons mayonnaise full-fat preferred
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1 teaspoon smoked chili powder or regular chili powder
- 1/4 teaspoon cayenne pepper optional, for heat
- 1/2 teaspoon garlic powder
- 2 limes halved for juicing and serving
- 1/4 teaspoon flaky sea salt for finishing
- 2 tablespoons fresh cilantro roughly chopped, for garnish
Instructions
Prep the Grill and Corn
- Preheat your grill to medium-high heat, around 400–450°F. Brush the grates generously with olive oil to prevent sticking.
- Peel back and remove all husks and silk from each ear of corn. Pat dry with a paper towel to remove any moisture — this helps the char develop faster and more evenly.
Grill the Corn
- Place the naked corn cobs directly on the oiled grill grates over medium-high heat. Grill for 12–15 minutes total, turning every 3–4 minutes with tongs, until kernels are bright golden and you have deep char marks on all sides.
- During the last 2 minutes of grilling, brush each cob generously with melted butter while it's still over the flame. Allow the butter to sizzle into the hot corn, then rotate once more and remove from the grill.
Apply Elote Toppings
- Working quickly while the corn is still hot, use a pastry brush or the back of a spoon to spread a thin even layer of mayonnaise over each cob on all sides.
- In a small bowl, combine the grated Parmesan, smoked chili powder, garlic powder, and cayenne (if using). Sprinkle or roll each mayo-coated cob generously in the Parmesan mixture, pressing lightly so it adheres well.
- Squeeze fresh lime juice generously over each cob. Finish with a pinch of flaky sea salt and a scatter of fresh cilantro.
Serve
- Serve immediately with extra lime halves and additional Parmesan on the side. For a traditional elote presentation, insert wooden skewers into the stem end of each cob for easy holding.
Notes
Storage: Wrap leftover grilled corn in plastic wrap and refrigerate for up to 3 days. Reheat on a hot grill or grill pan for 3–4 minutes. For a more traditional Mexican elote, swap Parmesan for crumbled cotija cheese. Add chipotle crema (sour cream + chipotle in adobo) for a smoky, tangy variation. No grill? Use a cast-iron grill pan over high heat on the stovetop for excellent results.
Nutrition
Calories: 290kcalCarbohydrates: 28gProtein: 7gFat: 18gSodium: 420mgFiber: 3gSugar: 9g