Quick Skillet Street Corn (Print Version)
A quick and easy version of classic Mexican elote made in a skillet with charred corn, creamy sauce, cotija cheese, and a hint of spice. Ready in just 13 minutes!
# Ingredients:
→ Main Ingredients
01 -
3 (15.25-ounce) cans corn, drained
02 -
2 tablespoons butter
03 -
Kosher salt to taste
→ Dressing
04 -
3 tablespoons mayonnaise
05 -
1-2 tablespoons lime juice
06 -
2 teaspoons chili powder, divided
→ Garnish
07 -
Cotija cheese, crumbled
08 -
Fresh cilantro, roughly chopped
# Instructions:
01 -
Heat a cast iron skillet over high heat. Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally, until the corn begins to char and develop golden brown spots.
02 -
Remove the skillet from heat and add the butter and a pinch of kosher salt. Stir until the butter is completely melted and all corn kernels are coated.
03 -
Transfer the corn to a mixing bowl. Add the mayonnaise, lime juice, and 1 teaspoon of chili powder. Mix well until all ingredients are evenly combined.
04 -
Transfer to a serving dish and top with crumbled cotija cheese, the remaining teaspoon of chili powder, and chopped cilantro. Serve immediately while still warm, or at room temperature if preferred.
# Notes:
01 -
This dish is traditionally served warm, but it can also be enjoyed at room temperature or even cold.
02 -
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
If cotija cheese is unavailable, you can substitute with feta cheese, though the flavor will be slightly different.