Mexican-Style Skillet Corn (Elote-Inspired)
Ingredients
Frozen sweet corn: 24 oz (680 g)
Salted butter: ½ stick (¼ cup / 57 g)
Mayonnaise: 2 tablespoons (for that classic elote creaminess)
Mexican crema or sour cream: 2 tablespoons
Honey: 1–2 tablespoons (optional, for a light touch of sweetness)
Chili powder or ancho chili powder: ½ teaspoon
Smoked paprika: ¼ teaspoon (optional, for extra depth)
Ground cumin: ½ teaspoon
Black pepper: ½ teaspoon
Salt: ¾ teaspoon, or to taste
Cotija cheese: ½ cup, crumbled (feta works as a substitute)
Lime: juice of ½
Fresh cilantro: finely chopped, for garnish
Instructions
1. Melt the butter.
Set a large skillet over medium-high heat and let the butter melt completely.
If using honey, stir it in and let it bubble gently for about 30 seconds.
2. Char the corn.
Add the frozen corn straight to the skillet.
Cook for 6–8 minutes, stirring often, until the corn is hot and lightly charred in spots for a street-corn flavor.
3. Make it creamy.
Turn the heat down to medium.
Stir in the mayonnaise and crema (or sour cream) until the corn is evenly coated.
4. Add the seasonings.
Sprinkle in the chili powder, cumin, smoked paprika (if using), black pepper, and salt.
Stir well and cook for 2–3 more minutes, until everything is warm and fragrant.
5. Finish with cheese and lime.
Take the skillet off the heat.
Stir in the cotija and squeeze in the lime juice.
Taste and adjust the seasoning if needed.
6. Garnish and serve.
Top with chopped cilantro and an extra sprinkle of cotija or chili powder.
Serve hot as a side dish or taco filling.
Serving Ideas
As a side for tacos, carne asada, or grilled chicken
Spooned into warm tortillas for creamy corn tacos
With tortilla chips as a scoopable appetizer
As a topping for nachos, burrito bowls, or grilled meats