Description
This Skillet Mexican Street Corn recipe brings the vibrant flavors of elote right to your kitchen. It’s a quick and easy way to enjoy this popular street food, perfect as a side dish or appetizer.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ears of corn, husked and cut into 2-inch pieces
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- Pinch of cayenne pepper (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add corn to the skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until lightly charred and tender.
- In a small bowl, whisk together mayonnaise, cotija cheese, cilantro, lime juice, chili powder, and cayenne pepper (if using).
- Add the corn to the bowl with the mayonnaise mixture. Toss gently to coat evenly.
- Serve immediately, garnished with extra cotija cheese and chili powder.
Notes
- For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes to the mayonnaise mixture.
- If cotija cheese is unavailable, feta cheese can be used as a substitute, though it will alter the authentic flavor slightly.
- Fresh corn on the cob is recommended for the best texture and flavor. If using frozen corn, thaw and pat dry before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg