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Close-up of a white bowl filled with creamy Elote Mexican Street Corn topped with cotija cheese and cilantro.

Elote Mexican Street Corn at Home

This recipe shows you how to make Mexican street corn using a cast iron skillet.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 cans
Course: Side Dish
Cuisine: Mexican
Calories: 291
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cans Corn, drained
  • 2 tablespoons Butter
  • 1 Kosher salt To taste
  • 3 tablespoons Mayonnaise
  • 1-2 tablespoons Lime juice
  • 2 teaspoons Chili powder, divided
  • 1 Cotija cheese To sprinkle
  • 1 Cilantro, roughly chopped To sprinkle

Equipment

  • Cast iron skillet
  • Bowl

Method
 

  1. Heat a cast iron skillet on high heat and add the corn. Cook for 8 to 10 minutes, stirring occasionally.
  2. Remove from heat and add in butter and salt. Stir until mixed.
  3. Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
  4. Sprinkle with cotija cheese, the remaining chili powder, and chopped cilantro. Serve immediately.

Notes

You can serve this recipe warm or cold. Keep any leftovers in an airtight container in the fridge for up to 3 days.