Description
This Mexican Street Corn (Elote) recipe offers a deliciously smoky and creamy twist on traditional corn, with charred kernels cooked in a hot skillet, then mixed with butter, mayonnaise, lime juice, and chili powder. Topped with crumbled Cotija cheese and fresh cilantro, this easy-to-make dish is perfect as a flavorful side or snack for any occasion.
Ingredients
Scale
Corn and Seasonings
- 3 (15.25-ounce) cans corn, drained
- Kosher salt, to taste
- 2 teaspoons chili powder, divided
Wet Ingredients
- 2 tablespoons butter
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
Garnish
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the Skillet: Place a cast iron skillet over high heat and allow it to become very hot to prepare for toasting the corn.
- Cook the Corn: Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally, so the kernels get a nice char and smoky flavor develops.
- Add Butter and Salt: Remove the skillet from heat, then stir in the butter and kosher salt until the butter melts fully and coats the corn evenly.
- Mix with Mayo and Lime: Transfer the corn to a mixing bowl and stir in the mayonnaise and lime juice to create a creamy and tangy base.
- Season with Chili Powder: Add 1 teaspoon of chili powder to the corn mixture and stir thoroughly to mix in the spice evenly.
- Garnish and Serve: Sprinkle the corn generously with Cotija cheese, the remaining chili powder, and chopped cilantro, then serve immediately while warm for the best texture and flavor.
Notes
- If fresh corn is available, you can substitute it for canned corn for a more natural flavor.
- Adjust the amount of lime juice and chili powder to suit your personal spice and acidity preferences.
- For a dairy-free version, substitute mayonnaise with vegan mayo and omit the Cotija cheese or use a vegan cheese alternative.
- Use a cast iron skillet or heavy-bottom skillet to achieve the best char on the corn.
- This dish is best served immediately to enjoy the blend of warm corn with creamy and tangy toppings.
