Description
This Mexican Street Corn recipe brings the vibrant flavors of Elote to your kitchen! Sweet corn is charred to perfection, then slathered with a creamy mayo-lime mixture, sprinkled with cotija cheese, and finished with a touch of chili powder and cilantro.
Ingredients
Scale
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
- 3 tablespoons mayonnaise
- 1–2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Char Corn: Heat a cast iron skillet over high heat. Add corn and cook for 8-10 minutes, stirring occasionally, until kernels are slightly charred.
- Add Butter and Salt: Remove from heat and stir in butter and salt.
- Combine with Mayo and Lime: Transfer corn to a bowl. Stir in mayonnaise, lime juice, and 1 teaspoon of chili powder.
- Garnish and Serve: Sprinkle with cotija cheese, remaining chili powder, and chopped cilantro. Serve immediately.
Notes
- This recipe can be enjoyed warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
