MEXICAN STREET CORN IN A SKILLET
February 3, 2021
Have you ever tried Mexican Street Corn on the cob (also known as Elote)? Unfortunately, corn on the cob is not in season in February, so I used frozen corn to make this skillet Mexican street corn, and it was perfect!
This dish is incredibly delicious and would make for a great appetizer or side dish. Celebrating Super Bowl? Make this dish in less than 10 minutes! My fiancé is a huge football fan, so I enjoy making some fun snacks for game day.
Frozen corn is just as nutritious as fresh, so don’t undermine frozen veggies. Frozen vegetables are simply fresh vegetables that have been flash frozen at their peak time of freshness which helps preserves all the nutrients. I love using frozen veggies in the winter months when certain vegetables are not in season.
There is no need for a special occasion to eat Mexican Street Corn, however, this makes the perfect appetizer for game day. Are you excited for Super Bowl this Sunday?
Mexican Street Corn in a Skillet
- 1 tbsp Olive oil
- 3 cups Frozen corn or fresh
- 1 tbsp jalapeno chopped (use 1/2 tbsp for less spicy)
- 2 cloves garlic
- 1/2 tbsp chili powder
- 1/2 tsp onion powder
- 1 lime juiced
- 1/3 cup feta cheese (or cojita cheese)
- 2 tbsp mayo
- 2 tbsp plain yogurt (6%)
- 1/4 cup cilantro
- Ground pepper to taste
- Heat a large skillet/pan and drizzle oil. Add corn, jalapeño and garlic and stir. Cook for 4-5 min.
- Add spices, lime juice, half of the feta cheese, mayo, yogurt and half of the cilantro. Stir and cook for another 2 min.
- Remove from heat and transfer to a serving dish. Garnish with the remaining feta cheese, and cilantro. Sprinkle a little more chili powder on top for a beautiful presentation.
- Enjoy as a side dish or dip with tortilla chips for an appetizer!