Mexican Street Corn Skillet  Recipe

 Mexican Street Corn Skillet, inspired by the beloved Elote from Mexican street vendors, transforms the bold flavors of grilled corn into a creamy, cheesy, and spicy skillet dish. Bursting with roasted corn, lime, chili, and cotija cheese, it’s the perfect side for tacos, grilled meats, or even as a dip with tortilla chips.

Ingredients

• 4 cups corn kernels (fresh or frozen, thawed)

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• ¼ cup mayonnaise

• ¼ cup sour cream or Mexican crema

• ½ teaspoon chili powder

• ¼ teaspoon smoked paprika

• 1 jalapeño, finely chopped (optional for heat)

• Juice of 1 lime

• ⅓ cup crumbled cotija cheese (or feta if unavailable)

• 2 tablespoons chopped fresh cilantro

• Salt and black pepper to taste

Cooking Time

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Serving

• Serves 4

Instructions

1. Heat butter and olive oil in a large skillet over medium-high heat.

2. Add corn and cook for 7–8 minutes, stirring occasionally, until the kernels are lightly charred.

3. Reduce heat to medium. Add minced garlic and chopped jalapeño, cooking for about 1 minute until fragrant.

4. In a small bowl, mix mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and black pepper.

5. Add the mixture to the skillet and stir to coat the corn evenly.

6. Remove from heat and sprinkle crumbled cotija cheese and cilantro over the top.

7. Serve warm with extra lime wedges for squeezing.

Nutrition (per serving)

• Calories: 280

• Protein: 6g

• Fat: 18g

• Carbohydrates: 28g

• Fiber: 3g

Tips

• If you prefer a smoky flavor, use grilled corn cut off the cob instead of pan-toasted corn.

• For extra spice, add a dash of cayenne pepper or a drizzle of hot sauce.

• This dish can double as a dip—serve it with tortilla chips or toasted bread.

• Sprinkle extra cheese and cilantro before serving for color and flavor.

This Mexican Street Corn Skillet captures the warmth and zest of traditional Elote in a simple pan dish — creamy, tangy, and irresistibly good with every bite.