Chipotle Elote

Nothing says summer quite like corn does. Here is a family favorite from my kitchen to yours that’s so delicious I could eat it every night during summer.

This grilled dish is perfect for hot days when you want to keep the heat out of the kitchen. You may have seen Elote Corn before, but if you’ve never made it, I promise you it’s something you are going to want to serve again and again.

Simply Organic

It’s perfect with a flank steak for summer entertaining, and the combination of Simply Organic’s chipotle powder, red pepper flakes and garlic powder will thrill your favorite eaters. Wait till you see the look on your guests’ faces when you bring out a platter of this updated Mexican dish.

Sponsored by The FeedFeed & Simply Organic.

Chipotle Elote




Gently peel corn husks back without removing completely, so that all the corn is exposed and the husks remain on the corn. Taking your time, peel all the silk strings off of the cob. After removing all the strings, pull the husks back up, so that the corn is not exposed.

In a large pot or container, immerse the corn in cold water and soak for at least 30 minutes, but longer if you like.

Heat your grill to medium-high (375F – 400F). Brush the grill grate with oil.

Combine the red chipotle powder, red pepper flakes, and garlic powder. If you are able to, grind the red pepper a little before combining. This is a spicy mixture, so keep that in mind before using.

Remove the corn from the water and gently shake off any excess. No need to towel dry. Make sure the husks are intact and place the corn on the grill for about 15 minutes, turning every five minutes, until they’re cooked through and slightly charred to your liking (or not at all).

Set up your station with a platter, your melted butter, lime crema, a pastry brush, spice mixture, Malden salt, Manchego cheese and something to grate your cheese with.  Have this all ready – the moment the corn comes off the grill you want to work quickly.

Remove the corn from the grill. (If you have an extra set of hands, this is the time to enlist them.) Working quickly, pull the husks down and tie them back with a piece of the husk, or a piece of string. Holding the cob by the tied-back husks, brush with butter, followed by lime crema, making sure to completely coat the cob, then sprinkle with the spicy herb mixture and place each cob on the platter as it’s done.  Finish them off with Manchego cheese shavings and a sprinkle of Maldon salt. Serve with extra lime crema, cilantro, and lime wedges for guests to squeeze over.

Lime Crema

  • 1 cup of Mexican crema (if you can’t find this, use mayonnaise)
  • 1 lime
  • 1 clove of garlic, pressed

Place all ingredients in a bowl and stir to combine well. 



Add yours →

  1. Sounds absolutely delicious!! I’d like to give this one a go!! Thank you Teri!

  2. All of these recipes look so good!

  3. Sandra Feliciano June 27, 2016 — 7:13 pm

    I can’t wait to try this one

    • Thank you so much Sandra! What I love about it, is that it keeps the heat out of the kitchen! Have you seen our new Whole30 recipes? If not, check them out.

  4. This is simply gorgeous and truly delicious! What an amazing recipe! I love Teri’s work and passion for food so much. I freaking love it !!!

  5. As soon as our corn makes it to the market here I am making this, looks amazing!

  6. sounds delicious and easy enough! Thanks for sharing

  7. Stunning! Such a sucker for corn, can’t way to try this.

  8. Connie Fatigato June 29, 2016 — 8:40 pm

    I can’t wait to try this recipe! Thanks for sharing!

  9. Teri this is my absolute favorite and you’re right, this dish makes summer SING SING SING!!! The best ever!!! Folks you’ve got to check this out and give it a test drive. Teri’s directions help to make things super smooth for your preparation – there’s only ooolala to come when you serve up this summer sensation!

  10. Sounds wonderful!

  11. Absolutely love it! 🙂 We love it a lot!

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