Description
A fast and flavorful skillet version of elote, capturing creamy, tangy flavors without the stickiness of the cob.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- Juice of 1 lime (about 2 tablespoons)
- 1/4 teaspoon chili powder (or Tajín)
- Salt, to taste
- 2 tablespoons chopped cilantro, for garnish
Instructions
- Prepare the corn: Grill, broil, or roast fresh corn until charred (8–12 minutes), or sauté frozen corn in a hot skillet (4–5 minutes).
- Make the sauce: In a bowl, whisk together the mayonnaise, lime juice, chili powder, and a pinch of salt.
- Combine: Place hot corn in a large bowl, pour the sauce over it, and toss until coated.
- Finish: Fold in half of the cotija, then adjust salt or lime as needed.
- Serve: Transfer to a bowl, sprinkle with remaining cotija and cilantro. Serve warm or at room temperature.
Notes
For a smoky flavor, char the corn on the grill. Best served fresh or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Sauteing
- Cuisine: Mexican