Description
A delightful twist on the classic elote, this Skillet Mexican Street Corn is quick, creamy, and perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons butter
- 4 cups frozen corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup cotija cheese
- 1/4 cup cilantro or green onions
Instructions
- Melt the butter in a large skillet over medium-high heat, allowing it to bubble and shimmer with anticipation.
- Stir in the frozen corn and cook, stirring often, just until the corn is heated through and tender.
- Add in the mayonnaise, sour cream, lime juice, ground cumin, and chili powder, stirring until it’s beautifully combined and creamy.
- Add half of the cotija cheese, stirring until it’s melted and evenly distributed.
- Sprinkle the top with the remaining cotija cheese, a dash of chili powder, and cilantro or green onions for freshness.
Notes
This dish can be made ahead and stored in the fridge for up to 2 days. Leftovers can be kept for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg