Terry Chandler taught me to make this recipe of season 1 of my cooking show “Southern Fried Skinnyfied.” He brought his chuckwagon out to the ranch and we cooked over the open coals. It’s one of the best corn dishes I’ve ever had. It’s packed with flavor and is just heavenly. Don’t blame me if you can’t stop eating it!!
If you have canned corn and want to cook this on your stove, drain the corn, dry it as much as possible and cook the corn in a skillet over medium high heat. Stir it just enough to keep it from sticking. You want a few charred spots but don’t want it to burn.
Elote Mexican Corn
Course: SidesCuisine: MexicanDifficulty: Easy10
servings5
minutes15
minutesIngredients
• 6-8 ears of corn on the cob or 3 cans corn
•t1/4 stick grass fed butter
•t1 jalapeno chopped (deseeded if desired)
• 1 tsp chili powder (more or less to taste)
•tJuice from 1-2 limes
• 2 T mayonnaise
• ¼ cup cotija cheese, asiago, or parmesan cheese
Directions
- Grill dehusked and silked corn on the cob making sure to get some charred spots on the corn
- Cut corn off the cob if using corn on the cob.
- Melt butter in a skillet.
- Add corn to the skillet. If using canned corn cook in the skillet until water evaporates and you get some charred spots on the corn.
- Add jalapeno and chili powder and cook, stirring often for about a minute or two
- Stir in the mayonnaise
- Remove from heat and squeeze lime juice on the corn
- Top with cotija, Parmesan or asiago cheese
Notes
- For a healthy mayo choose avocado oil or olive oil mayo.
- If you have canned corn and want to cook this on your stove, drain the corn, dry it as much as possible and char the corn in a skillet over medium high heat. Don’t stir it too often. You want a few charred spots but don’t want it to burn.
