Description
A quick and flavorful skillet dish that captures the essence of elote with charred corn, creamy sauce, and a touch of lime.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 2 tablespoons butter (or 2 tbsp neutral oil for dairy-free)
- 1/4 cup mayonnaise (use vegan mayo for dairy-free)
- 1/4 cup sour cream (or Mexican crema; use plain yogurt or vegan sour cream as substitutes)
- 1/2 teaspoon chili powder (adjust to taste; smoked paprika or tajín for a different profile)
- 1/2 teaspoon garlic powder
- 1/4 cup cotija cheese, crumbled (feta or ricotta salata work in a pinch)
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced (plus extra wedges to serve)
- Salt and pepper to taste
Instructions
- Heat the skillet. Place a large skillet over medium-high heat. Add butter and let it melt and foam.
- Add the corn. Pour in the corn and spread it into an even layer.
- Char the kernels. Cook, undisturbed, for 2–3 minutes to brown. Stir or toss and cook another 2–4 minutes until several kernels have light char spots.
- Make the sauce. While the corn cooks, whisk together mayonnaise, sour cream, chili powder, garlic powder, lime juice, salt, and pepper in a small bowl.
- Combine corn and sauce. Reduce heat to medium. Pour the sauce over the hot corn and stir quickly to coat.
- Add cheese and cilantro. Sprinkle in cotija and chopped cilantro. Stir until combined and warmed through, for 1–2 minutes.
- Taste and finish. Adjust salt, pepper, or lime if needed. Serve warm with extra lime wedges.
Notes
Serve immediately for the creamiest texture; the sauce thickens as it cools. For best results, avoid overcrowding the pan while charring the corn.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican