Description
This Mexican street corn bowl recipe transforms classic elote into a convenient, delicious bowl. It offers a less messy way to enjoy the creamy, flavorful corn with all your favorite toppings.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- Salt to taste
- Lime wedges for serving
Instructions
- Melt butter in a large skillet over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred and tender.
- While corn cooks, combine mayonnaise, sour cream or crema, 1/2 cup cotija cheese, lime juice, cilantro, chili powder, smoked paprika, and cayenne pepper (if using) in a medium bowl. Stir until well combined.
- Add the cooked corn to the sauce mixture and stir to coat evenly. Season with salt to taste.
- Divide the Mexican street corn mixture among serving bowls.
- Garnish with extra crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder. Serve immediately with lime wedges.
Notes
- For extra flavor, you can roast the corn in the oven or on a grill before adding it to the sauce.
- Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
- If you cannot find cotija cheese, feta cheese makes a good substitute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg