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Skillet Mexican Street Corn (Elote)

Second only to a perfectly sweet piece of corn on the cob, this is my favorite way to eat it! Traditional Elote would be made with a cob of corn, slathered with mayo and sour cream then sprinkled with spices and cheese. This skillet version takes all of that deliciousness and simplifies it.  Frozen corn is cooked in a skillet with butter then mixed with mayo and sour cream, sprinkled with cojita cheese, flavored with spices, and finished off with a squeeze of lime juice and a sprinkle of cilantro.  I love serving this with these Steak Tacos but they would be a perfect side for just about any Mexican Dish!  


Skillet Elote

Ingredients:

2 TBSP Butter
3 cups frozen corn
3 TBSP sour cream
3 TBSP mayo
1/2 tsp chili powder
3/4 tsp cumin
1/2 lime, juiced
3 TBSP Cotija cheese, crumbled
Salt and pepper 
1 TBSP Cilantro, for garnish

Directions:

In a large skillet, melt butter then add the frozen corn. Sauté over medium heat, stirring occasionally, until corn is cooked through (about 7-10 min) and toasted brown in some places. Add in sour cream, mayo, chili powder, cumin, and lime juice. Stir to combine then add salt and pepper to taste. Sprinkle with additional cheese and garnish with chopped cilantro, if desired. 

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