Skillet Mexican Street Corn

Skillet Mexican Street Corn, also known as “elote,” is a popular and flavorful side dish that captures the essence of traditional Mexican street food. This dish features sweet corn kernels cooked in a skillet with a creamy and tangy sauce, then topped with cotija cheese and fresh herbs for a burst of flavor. It’s the perfect accompaniment to any Mexican-inspired meal or barbecue gathering.

Why Make Skillet Mexican Street Corn

Skillet Mexican Street Corn offers a delightful twist on classic corn on the cob, with all the flavors of elote conveniently prepared in a skillet. It’s a versatile dish that can be served as a side dish, appetizer, or even as a topping for tacos or salads. Plus, it’s quick and easy to make, making it perfect for busy weeknight dinners or entertaining guests.

How to Make Skillet Mexican Street Corn

1. Melt Butter: Begin by melting the butter in a skillet over medium-high heat.
2. Cook Corn: Add the frozen corn to the skillet and cook, stirring often, until the corn is heated through.
3. Prepare Sauce: Stir in the mayonnaise, sour cream, lime juice, ground cumin, and chili powder, ensuring that the corn is evenly coated with the creamy sauce.
4. Add Cheese: Sprinkle half of the cotija cheese over the corn mixture, stirring until the cheese is melted and the sauce is well combined.
5. Garnish: Sprinkle the remaining cotija cheese over the top of the skillet Mexican street corn. Garnish with a dash of chili powder and freshly chopped cilantro or green onions for a pop of color and flavor.
6. Serve: Serve the skillet Mexican street corn hot and enjoy it as a delicious side dish or appetizer.

Serving Suggestions

Skillet Mexican Street Corn is best served hot, straight from the skillet. It pairs perfectly with grilled meats such as carne asada or grilled chicken, or alongside other Mexican-inspired dishes like tacos, enchiladas, or quesadillas. For a complete meal, serve it with rice and beans or a fresh salad.

Storage Info

Any leftover skillet Mexican street corn can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm the corn in a skillet over medium heat until heated through, stirring occasionally.

Some Techniques or Tips

• For a smokier flavor, consider grilling the corn kernels before adding them to the skillet.
• If you don’t have cotija cheese, you can substitute it with crumbled feta cheese or grated Parmesan cheese.
• Adjust the seasoning according to your taste preferences. Add more chili powder for extra heat or additional lime juice for acidity.

Variation

Experiment with different toppings to customize your skillet Mexican street corn. Try sprinkling it with crumbled bacon, Tajin seasoning, or chopped jalapenos for added flavor and heat. You can also mix in diced roasted red peppers or green chilies for a unique twist.

FAQs about Skillet Mexican Street Corn

1. Can I use fresh corn instead of frozen? Yes, you can use fresh corn kernels instead of frozen. Simply remove the kernels from the cob and cook them in the skillet until tender.
2. Is there a substitute for sour cream? Greek yogurt can be used as a substitute for sour cream if desired. It will provide a similar tanginess and creaminess to the dish.
3. Can I make skillet Mexican street corn ahead of time? While skillet Mexican street corn is best enjoyed fresh, you can prepare the corn mixture ahead of time and reheat it just before serving. Keep the garnishes separate and sprinkle them over the hot corn just before serving for the best flavor and texture.

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