Skillet Elote

by: Chef Mike Shannon

Compatible Wolf Appliances:

Introduction

Traditional Mexican street corn is charred sweet corn with a creamy, tangy, lightly spiced dressing, crumbled cheese, and cilantro. This recipe is a skillet version that can be prepared as a side for tacos, an appetizer with tortilla chips, or topped with grilled chicken for a light meal.

Yeilds
6-8
Servings
Prep Time
10
minutes
Cook Time
10
minutes

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup Mexican style crema or sour cream
  • 1 lime, zest and juice
  • 1/4 cup cilantro, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons butter
  • 4-5 ears of sweet corn, cut from the cob (about 4 cups)
  • pinch of salt, if needed
  • 1/2 cup cotija cheese, crumbled
  • 2 tablespoons green onions, thinly sliced

Instructions

In a small bowl, stir mayonnaise, crema, 1 tablespoon of lime juice, 2 tablespoons of cilantro, and spices. Reserve the mixture while preparing the corn. Cut corn off the cob.

On a Wolf Burner, heat a large skillet over medium-high heat. Add the butter and swirl to coat the pan. Add the corn and cook for 2-3 minutes without stirring, allowing the corn to brown lightly. Stir well and cook for 2-3 additional minutes without stirring. Repeat the process once more if some of the corn still has not browned.

Remove the corn from the heat and stir in the mayonnaise mixture until blended. Taste and adjust with more lime juice and a pinch of salt, if needed. Top with the cheese, remaining cilantro, lime zest, and green onions. Serve as a side dish or with chips as a dip.