Description
Classic Mexican Street Corn Off the Cob is a delicious and vibrant dish that brings the flavors of traditional elote right to your table. This creamy, spicy corn salad is perfect for summer barbecues, family gatherings, or as a unique snack at home. With fresh ingredients like sweet corn, tangy lime, and crumbly cotija cheese, this recipe is not only quick to prepare but also incredibly versatile. Whether served as a side with grilled meats or enjoyed straight from the bowl, it promises to impress everyone with its bold flavors and delightful textures.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 2 tbsp butter
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Juice of 1 lime
- 1/2 cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro
- Salt and pepper to taste
Instructions
- If using frozen corn, thaw it in advance; if using fresh corn, cut it off the cob.
- Heat a large skillet over medium heat and melt butter.
- Add corn kernels to the skillet and cook for about 5–7 minutes until heated through and slightly charred.
- In a mixing bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper; stir until smooth.
- Pour the creamy mixture over the cooked corn in the skillet and mix well until all kernels are coated.
- Transfer to a serving dish and top with crumbled cotija cheese and chopped cilantro before serving warm.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg