Sweet-Heat Grilled Corn with Chili-Lime Butter and Cotija

Ingredient Spotlight

Chipotle in adobo paste

A Mexican pantry staple of smoked, fully ripe jalapeños (chipotles) packed in a tangy, slightly sweet adobo sauce made from tomato, vinegar, and spices. It has pronounced smoky heat with a rich, savory, slightly sweet-tangy backbone that adds depth more than pure capsaicin burn. You can find it in the international/Mexican aisle of supermarkets, at Latino groceries, or online; a chopped can of whole chipotles in adobo works the same. Substitute with a mix of chipotle powder or smoked paprika plus tomato paste and a splash of vinegar or use canned chipotles chopped if you don’t have a paste.

Ingredient Spotlight

Crumbled cotija cheese

A firm, crumbly Mexican cow’s-milk cheese (often aged) used as a salty finishing cheese for dishes like elotes and tacos; it’s sometimes called the Mexican equivalent of Parmesan for finishing. Flavor is salty and tangy with a dry, crumbly texture that doesn’t melt into a creamy stretch. Look for it in the dairy or Hispanic section of supermarkets, at Mexican markets, or online. Good substitutes are crumbled feta (drain or rinse if very briny) or a sprinkle of grated Parmesan; queso fresco is milder and less salty but also commonly used.