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Elote Asado: Grilled Corn on the Cob Bites with Chile and Lime

Elote Asado: Grilled Corn on the Cob Bites with Chile and Lime

Spicy cayenne and ancho chile pepper adds a fiery kick to this Mexican-style corn on the cob; sprinkle cilantro on top just before serving for the perfect side dish to accompany a summer meal.


6 servings

Prep Time

20 minutes

Total Time

45 minutes


  • 6large ears corn, husks and silks removed
  • 1/2cup snipped fresh cilantro
  • 1tablespoon ground ancho chile pepper
  • 2teaspoons finely shredded lime zest
  • 1/4teaspoon cayenne pepper
  • 1/4cup butter, melted
  • 2tablespoons mayonnaise or salad dressing
  • 2tablespoons Mexican crema or sour cream
  • 2tablespoons lime juice
  • Salt


  1. Cut each ear of corn into thirds. Place corn pieces in a large pot and cover with water. Let soak for 10 minutes.
  2. In a small bowl, stir together cilantro, ground ancho, lime zest and cayenne; set aside.
  3. In an extra-large bowl, whisk together butter, mayonnaise (or salad dressing), crema (or sour cream) and lime juice; set aside. Drain corn. For a charcoal or gas grill, place corn on a grill directly over medium-high heat. Cover and grill for 15 to 20 minutes or until corn is tender, turning every 5 minutes and brushing with butter mixture several times during the last 5 minutes of grilling.
  4. Place grilled corn in the remaining butter mixture in the bowl; toss to coat. Sprinkle cilantro mixture over corn; toss to coat. Season to taste with salt.

Nutrition Facts

Per serving (recipe makes 6 servings)

Calories 215kcal
Carbohydrate Total 24g
Total Sugars 8g
Fiber 3g
Total Fat 14g
Saturated Fat 6g
Cholesterol 24mg
Sodium 231mg
Protein 4g
Potassium 373mg

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