Elote Compound Butter (Mexican Street Corn)

• 1 cup unsalted butter (2 sticks, softened)
• 2 teaspoons masa harina
• 2 cloves roasted garlic (mashed, or 1 small fresh garlic clove, finely grated)
• ¼ teaspoon kosher salt
• ⅓ cup Cotija cheese (finely crumbled)
• 1 small jalapeño (seeded, very finely minced, patted dry)
• 2 tablespoons cilantro (finely chopped)
• 2 teaspoons lime zest
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon chile-lime seasoning (such as Tajín)
• ½ teaspoon ancho chile powder
• ¼ teaspoon ground chipotle chile (or smoked paprika)
• ¼ teaspoon Mexican oregano (crumbled)

Optional Finish

• extra Cotija (crumbled)
• cilantro (chopped)
• lime zest
• chile-lime seasoning

Instructions

1. Toast the Masa: Add the masa harina to a dry skillet over medium-low heat. Toast for 1–2 minutes, stirring often, until it smells warm and lightly nutty. Transfer to a small plate and cool completely.2 tsp masa harina
2. Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
3. Make the Garlic Base: Mash the roasted garlic and kosher salt together with a fork or the side of a knife until smooth and paste-like.2 cloves roasted garlic, ¼ tsp kosher salt
4. Mix the Butter: Add the softened butter to a mixing bowl. Add the garlic paste, toasted masa harina, jalapeño, cilantro, lime zest, lime juice, chile-lime seasoning, ancho chile powder, chipotle chile, and Mexican oregano. Mix with a rubber spatula until evenly combined.softened butter, garlic paste, toasted masa harina, 1 jalapeño, 2 tbsp cilantro, 2 tsp lime zest, 1 tbsp lime juice, 1 tsp chile-lime seasoning, ½ tsp ancho chile powder, ¼ tsp chipotle chile, ¼ tsp Mexican oregano
5. Fold in the Cotija: Add the crumbled Cotija and fold gently until evenly distributed. Leave a little texture so the cheese melts into pockets when the butter hits hot food.⅓ cup Cotija cheese
6. Taste and Adjust: Taste the butter and add more lime zest, chile-lime seasoning, or a small pinch of salt if needed. Be careful with salt because Cotija and chile-lime seasoning are already salty.lime zest, chile-lime seasoning, salt as needed
7. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.Mexican street corn butter
8. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled elote butter
9. Slice and Serve: Slice into rounds and serve over hot grilled corn, steak, chicken, pork chops, burgers, potatoes, roasted vegetables, mushrooms, or dinner rolls. Finish with extra Cotija, cilantro, lime zest, or chile-lime seasoning if desired.finished elote butter, Cotija, cilantro, lime zest, chile-lime seasoning