Mexican Street Corn (Print Version)
This quick skillet take on elote uses charred corn, a zesty sauce, crumbled cotija, and chili powder. Ready to serve in just 13 minutes!
# Ingredients:
→ Main Ingredients
01 -
Kosher salt, for seasoning as desired
02 -
2 tablespoons of butter
03 -
3 cans (15.25-ounce each) of corn, thoroughly drained
→ Dressing
04 -
2 teaspoons of chili powder, split in halves
05 -
3 tablespoons of mayo
06 -
1-2 tablespoons of fresh lime juice
→ Garnish
07 -
Chopped fresh cilantro leaves
08 -
Crumbly cotija cheese
# Steps:
01 -
Place a cast iron skillet over high heat until it's hot. Toss in the drained corn and stir every so often, letting it cook for about 8-10 minutes, or until parts of the corn blacken and golden spots show up.
02 -
Once the skillet's off the heat, throw in the butter and sprinkle some kosher salt. Stir everything around until each kernel is nicely coated and the butter's melted.
03 -
Scoop the corn into a bowl. Add the mayo, lime juice, and half of the chili powder. Stir until everything comes together and looks evenly mixed.
04 -
Move the dish to your serving plate and sprinkle the crumbled cotija, the leftover chili powder, and chopped cilantro over the top. You can serve it warm or at room temperature if that's your jam.
# Helpful Notes:
01 -
While it's best served warm, it’s also great when left to cool down or even chilled.
02 -
Store leftovers in a container with a lid in the fridge for up to three days.
03 -
Feta cheese can be used instead of cotija, although the taste won’t be exactly the same.