Variation
Spicy Kick: Add 1/4 teaspoon of cayenne pepper to the butter mixture.
Side Dish · Grilling · Mexican
Grilled Elote With Smoked Paprika Butter
Master the art of grilled elote with this recipe featuring charred corn on the cob, creamy crema, and a signature smoked paprika butter.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Compound Butter
- 1
Mix the Butter
In a small bowl, combine the softened butter, smoked paprika, garlic powder, and salt until smooth.
Tip: Make this ahead of time to let the flavors meld.
How to Make Grilled Elote With Smoked Paprika Butter
Total time: 25 min · Yields 4 servings
- 1
Preheat the Grill
Preheat your grill to medium high heat, approximately 200 degrees Celsius. Clean and lightly oil the grates to prevent sticking.
- 2
Char the Corn
Place the husked corn directly onto the grill grates. Cook for 8 to 10 minutes, turning occasionally, until the kernels are tender and charred in spots across the entire surface.
- 3
Apply Butter
Remove the corn from the grill and immediately brush generously with the prepared smoked paprika butter while the ears are still steaming hot.
- 4
Layer the Sauces
Spread a thin, even layer of Mexican crema over the buttered corn using a pastry brush or spoon.
- 5
Add the Texture
Roll the corn in the crumbled Cotija cheese or sprinkle it over the top until well coated, pressing lightly so the cheese adheres to the crema.
- 6
The Final Seasoning
Dust with additional smoked paprika or chili powder and garnish with chopped cilantro. Serve immediately with lime wedges for squeezing.
Chef's Tips
- For the best char, ensure the corn is dry before placing it on the grill.
- If you cannot find Cotija, a dry Feta cheese is a suitable salty substitute.
- Do not overcook the corn, it should remain juicy and snap when bitten.
What to Serve with Grilled Elote With Smoked Paprika Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve directly on the cob with wooden skewers for easy handling.
- Off the cob as a corn salad (esquites style) in small cups.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Vegan Option: Use vegan butter, almond based crema, and nutritional yeast instead of Cotija.
Storage & Reheating
Elote is best enjoyed fresh. If you have leftovers, cut the kernels off the cob and store in an airtight container for up to 2 days.
Further reading
Frequently asked questions
Should I soak corn before making grilled elote?
Since this recipe uses husked corn placed directly on the grill for maximum char, soaking is not necessary. Soaking is typically reserved for grilling in the husk.
What is the best cheese for grilled elote?
Cotija is the traditional choice because it is a dry, crumbly Mexican cheese that doesn't melt easily, providing perfect texture against the creamy sauce.
Can I make this in an air fryer?
Yes, cook the corn at 200 degrees Celsius for 12 to 15 minutes, turning halfway, then follow the topping instructions.
Is Mexican crema the same as sour cream?
Crema is thinner and slightly sweeter than American sour cream. If using sour cream, thin it with a teaspoon of lime juice or milk.
How do I know when the corn is done?
The kernels should look bright yellow, feel tender when poked with a paring knife, and show visible dark brown char marks.
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