Elote – Mexican Sweet Corn
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This is typically served on the cob by street vendors but I think this is easier to make, serve and to eat. It’s a delicious side dish with any Mexican entree.
Elote – Mexican Sweet Corn
Category
Potatoes & Veggies
South of the Border
Persons
8
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 3 cans of sweet corn, drained, or 3 pints of frozen corn (if using frozen corn be sure to let it fully thaw and then drain it).
- 2 Tbsp butter
- 1 tsp Kosher Salt
- 3 Tbsp mayonnaise
- 2 Tbsp Lime Juice
- 2 tsp chili powder, divided
- Cotija cheese (you can use parmigiana if you can’t find Cotija)
- Cilantro, chopped (preferably fresh)
Instructions
- Preheat a cast iron skillet over medium high heat and then add a light coat of oil or non-stick spray.
- Cook the corn in the skillet for ~8 minutes.
- Add the butter and salt, let melt and then stir through.
- Remove the corn when it begins to brown evenly.
- Place the corn in a serving bowl, and then stir through the mayonnaise, lime juice, and 1 tsp of the chili powder.
- Sprinkle the cheese, some more chili powder and the cilantro over the top and serve.