I’m going to teach you how to make buttery Mexican Street Corn (Elote) at home with my family’s recipe. Any time corn is in season it becomes a staple at our home. One of the things that fascinates me about corn is how many ways there is to cook it. It seems like every family has their own way to prepare it. Corn is a great side dish but that doesn’t mean it can’t be the star of your meal! I hope you enjoy making it as much as my sous Chef and I enjoy eating it!

Chef Anthony’s Pro Tip #1 – Pick out the best looking pieces of the corn husk and wrap them with corn inside of the aluminum foil.

Chef Anthony’s Pro Tip #2 – Use plenty of Challenge butter on the corn before you wrap it in the aluminum foil.

Chef Anthony’s Pro Tip #3 – Have your grill/griddle nice and hot after you remove the corn from the foil. You just want to get a quick char on the corn.

6 pieces of fresh corn
2 tablespoons minced garlic
1 tablespoon sea salt
1 tablespoon fresh cracked pepper
1/2 cup Challenge Salted Butter
1 lime



1 cup Mexican aioli (1/2 cup mayo, 1/4 cup sour cream, 1/4 cup Challenge cream cheese & a pinch of chopped cilantro mixed together)
1 cup grated Cojita Cheese or grated parmesan
1 tablespoon Tajin Cilantro Seasoning or chili powder
1 lime

Clean the fresh corn and make sure it is free of corn silk and husk. Cut off the very end of each piece so that is looks uniform. Keep a few of the best looking pieces of corn husk for later use.
Place a piece of aluminum foil (10”x10”) on the counter top for each piece of corn you are cooking. Place corn on top of the foil. Spread cold butter all over each piece of corn. The more butter you can spread the better it will taste :)! Sprinkle salt & pepper on all sides of the corn and finish by squirting fresh lime. Wrap your corn tightly with foil and place on hot grill/griddle for 20 minutes with the foil seam side up.
Once you have cooked your corn for 20 minutes in the foil remove it from the foil and grill for 2 minutes on each side to get the char flavor.Remove corn from grill and spread Mexican aioli liberally on each side of the corn. Sprinkle Tajin Cilantro Seasoning or chili powder & grated Cojita Cheese or grated parmesan on each side.