Description
This Mexican Street Corn recipe, also known as Elote, is a flavorful and easy-to-make dish featuring charred corn tossed in a creamy, tangy mixture of mayonnaise, lime juice, chili powder, and cotija cheese, garnished with fresh cilantro. Perfect as a side or snack, it captures the authentic street food taste in just minutes.
Ingredients
Scale
Vegetables
- 3 (15.25-ounce) cans corn, drained
Dairy & Fats
- 2 tablespoons butter
- cotija cheese, for sprinkling (about 1/2 cup)
Pantry & Spices
- kosher salt, to taste
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
Herbs
- cilantro, roughly chopped (about 2 tablespoons)
Instructions
- Heat the skillet: Place a cast iron skillet over high heat until very hot to achieve a good char on the corn.
- Cook the corn: Add the drained canned corn to the hot skillet and cook for 8-10 minutes, stirring occasionally to ensure even charring and prevent burning.
- Season the corn: Remove the skillet from heat; immediately stir in the butter and kosher salt until the butter is melted and the seasonings are well combined with the corn.
- Mix the sauce: Transfer the corn to a mixing bowl and stir in the mayonnaise and lime juice, then add 1 teaspoon of chili powder and mix thoroughly to coat the corn evenly.
- Garnish and serve: Sprinkle the corn with cotija cheese, the remaining chili powder, and freshly chopped cilantro. Serve immediately to enjoy the creamy, tangy, and spicy flavors.
Notes
- Using canned corn saves time and still yields great flavor when cooked in a skillet.
- Adjust the lime juice and chili powder to suit your taste preferences for tanginess and heat.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
- For extra smoky flavor, cook the corn on a grill if available instead of a skillet.
- This recipe is best served fresh and warm but can be reheated gently on the stovetop if needed.
