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Corn with Chili Lime Butter & Cotija

Our corn with chili lime butter recipe is amazing on its own or as part of our camping date night that includes S’mores & Kabobs & Moscow Mule recipes. 

Our recipe is a little different than Mexican Elote street corn. In the traditional recipe, mayo plays a more starring roll. In our recipe, butter takes the lead. We hope that you enjoy this recipe that can be adjusted to your taste. You can use your kabab sticks to make eating the corn much easier!

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10″ Natural Bamboo Skewers for Kabob


Urban Accents Corn on the Cob Vegetable Seasoning, Chile Lime and Chipotle Parmesan 



Corn with chili lime butter & cotija
Yield: 6

Corn with Chili Lime Butter & Cotija

Prep Time: 5 minutes
Cook Time: 55 seconds
Total Time: 5 minutes 55 seconds

This side recipe is from our Camping date night.


  • 6 corn on the cob
  • One stick of butter melted
  • 1/4 c mayo
  • Juice of one lime
  • Lime zest about 1 tbsp.
  • 1 tsp Chili powder
  • 1 tbsp. cilantro
  • Salt and pepper
  • 6 oz. Cotija or Feta


Grill or Roast the Corn


Keep the corn in the husks and grill for 15 minutes, turning every 5 mins

Remove husks

Add the butter mixture, sprinkle the cheese and serve.


Remove husks and add the butter mixture to the corn

Wrap in aluminum foil

Roast for 40 mins at 350.

Unwrap and sprinkle with cotija cheese

Butter Mixture

Mix ingredients together in a bowl except the cheese.

Sprinkle the corn with ½ cup cotija or feta cheese. This recipe is fantastic with or without the cheese.


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