SKILLET ELOTE (MEXICAN STREET CORN)
All the flavors you love in Mexican street corn made in a skillet for times when grilling isn't an option.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
- Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
- Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 18.8 g, Cholesterol 13.8 mg, Fat 9.9 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3 g, Sodium 184.4 mg, Sugar 3.1 g
CAST-IRON ELOTE
Provided by Wanna Make This?
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the butter to a 14-inch cast-iron skillet and heat over medium-high heat until melted. Add the onion and saute until translucent, about 10 minutes. Add the garlic and a generous pinch of salt and pepper and continue to saute until fragrant, about 1 minute. Add the corn kernels, a pinch of salt and a few grinds of pepper, increase the heat to high and saute until the corn is warmed through and slightly charred, 1 to 2 minutes longer. Remove from the heat and season with additional salt if desired. Drizzle with half of the lime juice.
- Stir together the mayonnaise and remaining lime juice in a small bowl; season with salt and pepper.
- Drizzle the corn with the mayonnaise mixture and sprinkle with the Cotija, cilantro and chili powder. Serve warm.
DECONSTRUCTED MEXICAN STYLE CORN
Provided by Chris Santos
Categories side-dish
Time 30m
Yield 6 servings; 1/2 cup chipotle salt
Number Of Ingredients 9
Steps:
- For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container.
- For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.
SKILLET MEXICAN STREET CORN
This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!
Provided by thedailygourmet
Categories Side Dish Vegetables Corn
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
- Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
- Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
- Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g
MEXICAN STREET CORN SALAD
Mexican Street Corn Salad, or Esquites, is CREAMY, SPICY, and TOTALLY delicious. Perfect when FRESH corn is in season and easier to eat than on the cob!
Provided by Jennifer Stewart
Categories Salads
Time 20m
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, add the butter and the frozen corn. Cook for 8-10 minutes stirring often until the corn is cooked through and has a charred look to it. Remove from skillet and place in a large bowl.
- Add the red onion, lime juice, lime zest, bell pepper, cilantro, and jalapeño. Stir to combine.
- Add the sour cream and the Cojita cheese. Stir to complete. Garnish with more cilantro or sliced green onion and a little lime zest.
- Enjoy with friends and a margarita!
Nutrition Facts : Calories 145 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 81 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MEXICAN STREET CORN RECIPE
This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.
Provided by Aysegul Sanford
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
- Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
- To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
- To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
- Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
- Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
- Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.
Nutrition Facts : Calories 172 kcal, Sugar 7 g, Sodium 233 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 18 mg, ServingSize 1 serving
CREAMY MEXICAN CORN ON THE SKILLET
This is like Mexican street corn on the cob but easier to eat and whip up and it serves as a great side for any Mexican entree or with potatoes and eggs for breakfast.Trader Joe's sells delicious pre-roasted corn in their frozen aisle
Provided by sofie-a-toast
Categories Cheese
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in a skillet with 1-2 T water. Stir until cream cheese is dispersed throughout and corn is hot.
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ELOTE RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (16)Estimated Reading Time 2 minsServings 4
- Husk 4 ears of corn, removing any silk. Snap off any ends (they're technically called "shanks"!) that are still attached so that the cobs will fit inside a large cast-iron skillet.
- Heat cast-iron skillet over medium-high until very hot, about 4 minutes. You want the pan to super hot when you add the cobs so that they start to char right away. Arrange corn cobs in a single layer in skillet and cook, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.
- Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. ancho chile powder, and ½ tsp. salt in a 9x5" loaf pan.
- Finely chop 1 cup cilantro leaves (you should get about 3 Tbsp. when you're finished). Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grate 1 garlic clove into mayonnaise mixture using a Microplane and whisk to combine. Finely grate zest of 1 lime into mayo, then slice down the center and squeeze in the juice of half. Cut remaining 1½ limes into wedges; set aside for serving.
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5/5 (4)Total Time 25 minsCategory Side DishCalories 182 per serving
- Heat oil in a large skillet over medium high heat. Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Toss corn and let cook for an additional 2-3 minutes (without stirring). Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides. Turn off heat.
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From everydaydishes.com
Estimated Reading Time 2 mins
- In a skillet, melt the butter. Add the frozen corn and cook for about 8 minutes. (This is a great time to mince the garlic and chop the cilantro.)
- Remove from heat and add in mayo, cotija cheese, chili powder, lime juice and cilantro. Season with salt & pepper to taste.
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5/5 (8)Category NibblesServings 3Total Time 40 mins
- If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.
- In a small bowl, combine the garlic powder with the mayonnaise. Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn.
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- In a small bowl combine mayonnaise, crema, and garlic. Mix until well combined, set aside. Spread cheese crumbles on a plate, set aside. In a small bowl combine chili powder, cayenne paper, and salt, set aside.
- Heat grill or griddle to high heat. Place corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred on all sides, about 10 minutes. I found it helpful to set a cast iron lid on top of the corn to help char and cook it faster.
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- Add Creamy Sauce ingredients to a large plate and stir to combine. Spread cheese crumbles on a separate plate. Set aside.
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