Description
This Mexican Street Corn recipe, inspired by the popular elote, features sweet corn cooked in a hot cast iron skillet, then combined with creamy mayonnaise, tangy lime juice, and a blend of chili powder and cotija cheese. Topped with fresh cilantro, it’s a flavorful and easy-to-make snack or side dish that captures the vibrant taste of Mexican street food.
Ingredients
Scale
Corn
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- kosher salt, to taste
Sauce and Toppings
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- cotija cheese, for sprinkling
- cilantro, roughly chopped, for garnish
Instructions
- Heat the skillet: Preheat a cast iron skillet over high heat until very hot, which will help to nicely char the corn and develop deep, smoky flavors.
- Cook the corn: Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally, allowing the corn to brown and caramelize slightly.
- Add butter and salt: Remove the skillet from heat, then stir in the butter and kosher salt until the butter melts and coats the corn evenly.
- Mix with mayonnaise and lime: Transfer the corn to a bowl and stir in the mayonnaise and lime juice for creamy texture and tangy brightness.
- Season with chili powder: Add 1 teaspoon of chili powder into the mixture and stir well to combine all the flavors.
- Garnish and serve: Sprinkle the corn with cotija cheese, the remaining teaspoon of chili powder, and chopped cilantro. Serve immediately to enjoy the best flavors and textures.
Notes
- For more authentic flavor, use fresh corn cut off the cob instead of canned corn.
- Adjust the amount of lime juice and chili powder to your taste preference for more tang or heat.
- If cotija cheese is unavailable, a salty feta can be used as a substitute.
- This dish is best served fresh and warm as the cheese and mayo coating taste best immediately after preparation.
- For a spicier kick, consider adding a pinch of cayenne pepper or using chipotle chili powder.
