With this creamy, cheesy, herb-infused Mexican Street Corn Compound Butter, making "Elotes Mexicanos" is a snap! It's always ready in the fridge, so all you need to do is cook the corn and slather it on!
Fresh, grilled corn-on-the-cob is a summer luxury, and one of our favorite things. This week, we're sharing a new recipe that takes elevates grilled corn to another level!
Have you ever had Mexican Street Corn? If you have, you know what a creamy, cheesy, herb-infused mouthful of deliciousness it is! (If you haven't - well, it's high time you try it, because you are going to love it!)
This post may contain affiliate links, but don't worry - they won't bite.
This savory cilantro, lime, and cotija compound butter makes "Elotes Mexicanos" a snap! It takes just 10 minutes to make, and then it's always ready in the fridge. All you need to do is cook the corn and slather it on!
Recipe Updated July 26, 2021 (Originally published August 26, 2014)
How to Make Mexican Street Corn Compound Butter
Combine all ingredients in a bowl or molcajetes (large stone mortar and pestle).
Elotes Compound Butter Recipe - Ingredient Notes
Butter: You can use salted or unsalted butter for this compound butter recipe. If you use unsalted butter, add an additonal ¼-teaspoon of salt.
Roasted Garlic: This elotes butter is delicious, but oven-roasted garlic adds another amazing layer of flavor, and we can't get enough of it.
Completely optional, but totally worth the effort.
Cotija: Cotija cheese is a firm, crumbly Mexican cow’s-milk cheese. Use it if you can find it. A fifty-fifty mix of feta and parmesan makes an acceptable substitute, but it really isn't the same.
Cilantro / Coriander: Use the leaves and stems of the coriander plant.
In many places around the world, coriander refers to both the green leaves of the coriander plant, and to the spice derived from the seeds of the plant.
In North America, cilantro is most often the name given to the leaves and stalks of the plant. (The word “cilantro” is the Spanish name for coriander leaves.)
Lime juice & Zest: Fresh is always best! (But frozen works just as well!)
TIP: Before peeling or juicing, we zest nearly every piece of citrus that comes through our kitchen. Tightly wrapped in a reusable snack-size bag, citrus zest will keep in the freezer for up to three months, and it's always ready when we need it!
Where's the Mayo?
Typically, Mexican Street Corn is made with mayonnaise; however, this compound butter has all of the flavor without the mayo, and will last in your fridge for up to two weeks.
Use a pestle (or the back of a wooden spoon) to mash the ingredients together until they form a cohesive paste.
I really like what the pestle does for this elotes butter recipe. Not only does it effectively mix the ingredients, but it bruises the cilantro and lemon zest as it does so, releasing even more flavor into the compound butter mixture.
Once the elotes compound butter is thoroughly mixed, place it on a square of plastic wrap, parchment, or waxed paper. Using the wrap, form the compound butter into a small cylinder.
A cardboard bathroom tissue roll is very helpful here: carefully pull the wrapped butter through the center for a perfect-sized cylinder.
Refrigerate the compound butter until firm enough to slice.
NOTE: We usually refrigerate the butter inside the tissue tube so that it doesn't settle in the fridge.
At this point, you can make elotes immediately, or you can refrigerate the compound butter until you are ready to use it.
This Mexican Street Corn Compound Butter can be stored in the fridge for up to two weeks.
When you are ready to eat, prep your corn.
Our favorite way to make this Mexican Street Corn recipe is to grill the corn on the barbecue.
Do I have to grill the corn?
Nope. You don’t have to grill the corn.
To cook the corn on the stovetop, simply bring a large pot of salted water to a boil. Add shucked, trimmed corn and cook just until the water returns to a boil. (About 5 minutes.)
Use tongs to remove the corn from the water, and allow it to cool for a few minutes to avoid burning your fingers. Then you're ready to baste it with elotes compound butter!
TIP: Buy corn as fresh as possible and use it fast. (My Dad used to say that if you want corn to be at its sweetest, it should still be on the stalk when the water starts boiling on the stove.)
When your corn is ready, cut a ¼-inch slice of compound butter for each ear and slather it over the hot corn.
Other Ways to Use Elotes Compound Butter
- Melt it over chicken, fish, or pork.
- Add it to pasta or rice for a quick, easy side.
- Garnish a baked potato. (OMG. So good!)
- Spread it on a slice of hearty bread or baguette.
Mexican Street Corn (Elotes Mexicanos) Compound Butter
- Combine all ingredients in a bowl or molcajetes (large stone mortar and pestle).
- Use a pestle (or the back of a wooden spoon) to mash the ingredients together until they form a cohesive paste.
- Place butter mixture on a square of plastic wrap, parchment, or waxed paper.Using the wrap, form the compound butter into a cylinder. A cardboard bathroom tissue roll is very helpful here: carefully pull the wrapped butter through the center for a perfectly-sized cylinder.
- Refrigerate the compound butter until firm.
- To make Mexican Street Corn, simply slather a ¼-inch slice of compound butter onto hot corn-on-the-cob.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
What to serve with Mexican Street Corn
of The Good Hearted Woman. • Please PIN this post!