Recipe 2: Elote Corn (Mexican Street Corn Skillet)

 This is one of our favorite sides for anytime you have Mexican food OR just need a quick side.

🌽 Elote Corn (Mexican Street Corn Skillet)

Serves: 4–6 

Total Time: ~20 minutes

Sweet, smoky, and creamy — this stovetop elote corn is everything you love about Mexican street corn in an easy skillet version. Charred corn, tangy mayo, spices, and Cotija cheese come together for a flavor-packed side or appetizer.

🧂 Ingredients

• 4 cups frozen corn kernels (1 standard 16 oz bag)

• ¼ cup mayonnaise

• 1 tbsp butter

• ½ cup crumbled Cotija cheese (or feta as a backup)

• ½ tbsp ground cumin

• ½ tsp chipotle chili powder (adjust for heat)

• 1 tbsp Mexican oregano

• ½ tbsp garlic powder

• ½ tbsp paprika

• ⅛ cup (2 tbsp) chopped cilantro (optional)

• 1 lime, cut into wedges

• Salt & pepper to taste

👩‍🍳 Step-by-Step Directions

🔹 1. Char the Corn

1. Heat a large skillet or grill pan over medium-high heat.

2. Add frozen corn kernels directly to the dry pan — no need to thaw.

3. Cook for 5–7 minutes, stirring occasionally, until the corn starts to brown and lightly char.

4. Turn off the heat once it looks golden and roasted.

🔹 2. Add Spices & Creamy Base

1. Stir in cumin, chipotle chili powder, Mexican oregano, garlic powder, and paprika.

2. Add mayonnaise and butter to the warm corn.

3. Turn the heat back to low and stir until the butter melts and everything coats evenly.

🔹 3. Add Cheese & Cilantro

1. Mix in crumbled Cotija cheese and chopped cilantro (if using).

2. Taste and season with salt and pepper as needed.

🔹 4. Serve

• Spoon into a bowl or small cast-iron skillet.

• Garnish with a little extra Cotija, a sprinkle of chili powder, and a squeeze of lime juice.

• Serve warm as a side dish, appetizer, or taco topping.

🛒 Shopping List

Produce

• 1 lime

• Fresh cilantro (optional)

Dairy

• ½ cup Cotija or feta cheese

• 1 tbsp butter

  
  

Pantry

• 1 bag frozen corn (16 oz)

• Mayonnaise

• Ground cumin

• Chipotle chili powder

• Mexican oregano

• Garlic powder

• Paprika

• Salt & pepper

  
  

⭐ Pro Tip: Make a double batch — this reheats beautifully and makes the perfect topping for tacos, nachos, fajita bowls, or even scrambled eggs the next morning.