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Roasted corn slathered with butter, mayo, Mexican spices, lime and cilantro



A quick and easy vegetable recipe that brings the taste of Mexican elote to your table. Buttery, savory, and spicy, this dish goes well with grilled meats, slaws, and burgers.


  • 4 ears of corn, husked and silks removed
  • 2 tablespoons mayonnaise
  • 2 tablespoons melted butter
  • 2 tablespoons lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 2 tablespoons finely minced cilantro
  • ¼ cup chopped cilantro


  1. Heat the grill to medium-high heat.
  2. Place the corn on the grill and cook until the kernels begin to blacken, about 5 minutes. Turn and continue to blacken on all sides.
  3. Meanwhile, in a small bowl, combine the mayonnaise, melted butter, lime juice, chili powder, cumin, and 2 tablespoons finely minced cilantro.
  4. Brush each side with the butter mixture, Continue to cook, turning and basting with the butter sauce until the corn is very fragrant and just becoming tender.
  5. Remove from heat. Brush any remaining butter sauce onto the corn and sprinkle with ¼ cup chopped cilantro.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1