Elote with Hatch Chile Butter
mexican corn.jpg


  • 4 ears corn husks pulled back and silks removed
  • 2 tablespoons cold Brooklyn Buttery hatch chile butter
  • 1 teaspoon chili powder
  • 1/4 cup of dukes mayonnaise 
  • 1/2 cup chopped fresh cilantro
  • 2 ounces parmesan cheese
  • smoked paprika to taste


  • Preheat grill to medium-high.

  • Rub ears of corn with cold hatch chile butter (easier to coat the raw ears of corn evenly)

  • Grill corn for 15 to 20 minutes, until tender, turning a couple of times to char evenly.

  • Meanwhile, in a small bowl whisk chili powder into mayonnaise and set aside.

  • Transfer corn to a serving platter and slather each cob evenly with chili mayonnaise. Sprinkle parm, cilantro, and smoked paprika over cobs. 

Josh GreenHatch