Elote Asado (Grilled Corn with Salsa Butter), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Elote Asado (Grilled Corn with Salsa Butter)

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8 Servings
Grilled corn slathered with a creamy butter infused with chile peppers, lime and cilantro. A must for your next family barbeque.

Grilled corn with salsa butter is a favorite at any cookout. The first time I heard of salsa butter was a few years back in one of my grilling cookbooks. Come to find out it was actually a compound butter mixed with different salsas. A compound butter is simply butter mixed with different herbs, spices and yes, chiles! I grew up enjoying all kinds of corn, but especially the Mexican-style corn. And whether it was grilled, steamed or in a cup, it was always delicious! This salsa butter is delicious on corn, and on potatoes and steak too!

Ingredients

  • For the Chile de Arbol Butter
  • 8 chile de arbol peppers
  • Juice of 1 lime
  • 1 tablespoon agave nectar
  • 1 tablespoon Grapeseed or olive oil
  • salt to taste
  • For the Jalapeño Cilantro Butter
  • 1 large jalapeño pepper roughly chopped
  • Juice of 1 lime
  • 1 tablespoon cilantro finely chopped
  • 1 tablespoon agave nectar
  • 1 tablespoon Grapeseed or olive oil
  • salt to taste
  • You Will Also Need
  • 3 sticks or 1 1/2 cups unsalted butter at room temperature
  • 8 fresh ears of corn,
  • 1/2 cup cotija cheese finely grated
  • chile limon seasoning to taste
  • Lime wedges for garnish

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Directions

  1. Preheat a small skillet to medium heat for a few minutes. Toast the chile de arbol, just until they become aromatic. It should take about 1-2 minutes. Turn as needed. Let chiles cool for a few minutes. Crush the chiles, until fine, using a mortar and pestle or in a coffee grinder used for spices. Transfer to a bowl. Mix in the lime juice, agave, oil and salt. Set aside.
  2. Transfer the jalapeño to a mini chopper. Pulse to process until it looks like a thick paste. Add the lime, cilantro, oil, agave and salt. Pulse until well incorporated. Transfer to a bowl.
  3. Using a stand mixer or a hand held electric mixer, whip the butter until fluffy and creamy. Divide the butter in half. To one bowl of butter, mix in the chile de arbol salsa. To the other bowl, mix in the jalapeño salsa. There will be excess liquid in the jalapeño salsa. Do not mix in.
  4. Spread out ans 8x10 piece of plastic wrap on a flat surface. Spoon the salsa butter down the centerfold in the sides of plastic to cover using hands to form a log shape. Repeat with the other salsa butter. Freeze for a few hours before using.
  5. For corn, peel back the husk, remove all of the silks. Leaving the husks attached to corn, trim the ends of corn husk about 3 inches until all even. If you prefer a more steamed like corn, leave the husk on.
  6. Preheat grill to medium/high heat. Place the corn on the cool side of the grill. Close the lid and cook 8-10 minutes. Turn and cook for another 7 minutes. Move corn over direct heat on the grill. Grill for just another few minutes until desired char and grill marks.
  7. Remove from grill and immediately add a generous tablespoon of salsa butter (either flavor) to your corn. Sprinkle with cotija cheese and chile limon seasoning. Serve with lime wedges. Remove from grill and immediately add a generous tablespoon of salsa butter (either flavor) to your corn. Sprinkle with cotija cheese and chile limon seasoning. Serve with lime wedges.

Chef Notes

The corn can be grilled with the husk on at medium/low heat for 20 minutes. Turn as needed and let cool slightly before removing the husk and corn silks. This will yield a plump and perfectly steamed corn. We happen to enjoy the flavor of the corn grilled directly over the fire.

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