Elotes Asados al Achiote (Achiote Street Corn)
Charred corn on the cob brushed with achiote butter and finished with creamy elote sauce, cheese and lime.
Made with Recado rojo (achiote paste) and Elote sauce (street corn crema). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.07 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the corn in plenty of water for 8 minutes until the kernels are tender. Drain and pat dry.
8 min - 2
Melt the butter and whisk in your ready made recado rojo (see the base recipe) until smooth.
- 3
Heat a griddle pan or grill to very hot. Brush the corn with the achiote butter and char for 5 to 6 minutes, turning, until lightly blackened in places.
6 min - 4
Spread each cob with your ready made elote sauce (see the base recipe).
- 5
Roll in crumbled cheese, sprinkle with chilli powder and serve with lime wedges.
Tips
- Boil first, then char. It keeps the corn juicy and gives you the blackened street stall look.
- Cotija is the traditional cheese. Feta is a good UK swap, or use dry Parmesan style cheese.
- For a dairy free version, brush with olive oil and skip the cheese.
Storing and freezing
Best eaten fresh. Cool within 1 hour and keep in the fridge for up to 2 days, then reheat until steaming hot.
Questions
Is this the same as elote?
It is a variation. Classic elote has mayonnaise, cheese, chilli and lime. Here the cobs are also brushed with achiote butter for colour and earthy flavour.
Can I use frozen corn?
Yes. Cook frozen cobs for 10 minutes from frozen, then char as above.
Is it gluten free?
Yes, as long as your chilli powder and elote sauce have no added wheat. Check labels.
More made with recado rojo (achiote paste)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.