Chili Lime Grilled Corns - Elotes Asado (Maíz) con Chile y Limón

Many years ago while I was still in college, I had a part time job in Hollywood!  Okay, let me clarify, I am NOT in the film industry, can't you tell I’m way too shy for that?  I meant the office building where I worked was located in the city of Hollywood.  The path where I had to walk from the parking lot to the office building always have a couple of street vendors selling things.  One of the vendors was always selling the Mexican Chili Lime Sweet Corns!  Quite often, I couldn’t resist but to get one on my way to work.  It made a nice afternoon snacks!



Since I don’t work in the area anymore, I’ve got to make my own Chili Lime Sweet Corns whenever I crave for one!  With the warm weather in Southern California, I’ve started cooking on the grill a couple months ago!  So, why not cook the corns on the grill to add some smoky flavors, right?  The corns turn out awesome and better than I’ve ever remembered!




The sweet corns are in season right now!  I highly recommend that you give this recipe a try.  These Chili Lime Grilled Corns are sweet and juice, which balance well with the slightly charred and smoky flavor from the grilling.  It’s the perfect match with the tart and refreshing lime juice.  The chili powder is slightly spicy and adds a nice punch to the flavor. It’s all rounded out by the creamy Ricotta Salata cheese on top!  You can also use cotija cheese or Mexican crema as well.  Oh, I also smeared on some butter when the corns were still warm, totally love the nice and rich buttery taste on these delightful corns!



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Tools and Ingredients Used:

Ricotta Salata cheese (Click here for more information)
Chili Powder(Click here for more information)
5-Burner Gas Grill (Click here for more information)
Kerrygold Butter(Click here for more information)




Chili Lime Grilled Corns - Elotes Asado (Maíz) con Chile y Limón

8 to 10 ears of White Corn
2 tablespoons salted butter
chili powder
2 limes
1/4 cup Ricotta Salata cheese, crumbled

Remove the husks from the corns. You can also pull them down and tie them up as shown in my video. That way, you can use it as a handle when served. Preheat the grill to high. Grill the corns until slightly charred, about 1 to 2 minutes on each side.

Remove from heat onto serving plate. Smear butter on the corns while they are still warm. Dust with chili powder and sprinkle Ricotta Salata on top. Serve with wedges of limes. Enjoy!