Name: Skillet Elote (Mexican Street Corn)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons mayonnaise; 1 tablespoon lime juice; 1 ½ teaspoons chili powder; 4 ears sweet corn, shucked and kernels cut off; ¼ cup chopped cilantro; 3 tablespoons cotija cheese

All the flavors you love in Mexican street corn made in a skillet for times when grilling isn't an option.

Skillet Elote (Mexican Street Corn)

mayonnaise

lime juice

chili powder

sweet corn,

cilantro

cotija cheese

Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.


Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.


Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.


A bit sweeter than I expected , but very good!
I did a chuck roast with Mexican seasonings and my husband ate it on his tortilla with the meat. I preferred mine on the side, but either way, it was good.

Loved it. I didn’t brown the corn and it was still delicious. I added 2 more tablespoons of cheese.

I just roasted my corn in the oven in a cast iron skillet  on Low broil and turned until all sides were done.
They were so pretty, I didnt cut them off the cob,  This was a BIG hit with my family.

Skillet Elote (Mexican Street Corn)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Soup Loving Nicole

Ingredients

Instructions

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