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Mexican Street Corn (Elote) Recipe

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4.3 from 61 reviews

  • Author: admin
  • Total Time: 13 minutes
  • Yield: 6 servings 1x

Description

This Mexican Street Corn (Elote) recipe offers a deliciously smoky, creamy, and tangy snack or side dish made by toasting canned corn in a hot skillet, then mixing it with butter, mayonnaise, lime juice, chili powder, and topped with cotija cheese and fresh cilantro. Ready in just 13 minutes, it’s perfect for an easy and flavorful Mexican-inspired treat.

Ingredients

Scale

Core Ingredients

  • 3 (15.25-ounce) cans corn, drained
  • 2 tablespoons butter
  • Kosher salt, to taste

Mix-ins and Flavorings

  • 3 tablespoons mayonnaise
  • 1–2 tablespoons lime juice
  • 2 teaspoons chili powder, divided

Garnishes

  • Cotija cheese, for sprinkling
  • Cilantro, roughly chopped, for garnish

Instructions

  1. Heat the Skillet: Place a cast iron skillet over high heat and allow it to become very hot, which is essential for toasting the corn properly.
  2. Cook the Corn: Add the drained corn to the hot skillet and cook, stirring occasionally, for 8 to 10 minutes. This allows the kernels to develop a slight char, enhancing the smokiness and depth of flavor.
  3. Add Butter and Salt: Remove the skillet from the heat and stir in the butter and kosher salt until the butter is completely melted and well combined with the corn.
  4. Mix with Mayo and Lime: Transfer the toasted corn to a mixing bowl, then thoroughly stir in the mayonnaise and lime juice to create a creamy and tangy base for the dish.
  5. Season with Chili Powder: Add 1 teaspoon of chili powder into the corn mixture and stir well, ensuring the spicy flavor is evenly distributed.
  6. Garnish and Serve: Sprinkle the corn generously with cotija cheese, the remaining chili powder, and chopped cilantro. Serve immediately to enjoy the best flavor and texture.

Notes

  • Using a cast iron skillet helps achieve a well-toasted, smoky flavor in the corn.
  • Adjust the amount of lime juice and chili powder to suit your taste preferences.
  • For extra heat, consider adding a pinch of cayenne pepper or hot sauce.
  • Cotija cheese can be substituted with feta if unavailable, but the flavor will differ slightly.
  • This dish is best served fresh and warm to enjoy the contrast of creamy, tangy, and smoky flavors.
  • Prep Time: 3 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

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Find it online: https://a-tale-of-two.com/mexican-street-corn-elote-recipe/