Description
A smoky, creamy, and tangy Mexican street corn dish (Elote) made with canned corn, mayo, cotija cheese, and spicy chili powder. Achieve restaurant-quality flavor in minutes with minimal effort.
Ingredients
3 (15.25-ounce) cans corn, drained
2 tablespoons butter (or avocado oil for vegan option)
1/4 cup mayonnaise (use vegan mayo for dairy-free)
2 tablespoons lime juice (about 1 lime)
1/4 cup crumbled cotija cheese (or feta)
1 teaspoon chili powder
1/2 teaspoon salt, divided
1 tablespoon cilantro, chopped (optional)
Instructions
Heat a cast iron skillet over medium-high heat; add butter or oil and swirl to coat.
Add drained corn to the skillet, season with 1/4 teaspoon salt, and cook 8–10 minutes, stirring occasionally, until slightly charred.
Transfer corn to a bowl. Mix in mayonnaise, lime juice, chili powder, remaining salt, and cotija cheese until coated.
Garnish with cilantro (if using) and additional chili powder for heat.
Serve warm or at room temperature.
Notes
Use a cast iron skillet for optimal char
Substitute cotija with vegan cheese or omit for a vegan version
Mix leftovers well before reheating for consistent texture
Storage: Refrigerate in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg