Mexican Street Corn (Elote) - Winter Version
Mexican Street Corn (Elote) – Winter Version
This side is still one of my favorites, no matter the time of year. Here is a version to make any time of year, but definitely when it’s too chilly to grill outside or corn on the cob is not in season. This version is bright, slightly creamy with a little spice. Enjoy!
Ingredients
- 16oz bag frozen corn, defrosted and drained
- 2 tbsp extra virgin olive oil
- 2 tbsp mayonnaise
- 1tbsp Shawarma sauce
- Zest and juice of one lime
- ¼tsp chili powder
- ¼ tsp Tajin (more for garnish)
- 3 Scallions, chopped (or ¼cup diced red onion)
- 1 Jalapeno, diced (take out seeds for less heat)
- 3tbsp chopped fresh Italian parsley
- ¼ cup crumbled Cotija, or feta cheese
Instructions
- Place extra virgin olive oil in skillet over medium heat. Once oil is hot, put defrosted and drained corn into skillet and sauté until cooked though and slight char on the kernels.
- Remove corn from skillet and let cool.
- In a large bowl combine the mayo, shawarma sauce, lime zest and juice, chili powder and Tajin. Mix to combine.
- Add diced jalapeno, scallions and parsley. Mix to combine.
- Add corn and cotija cheese, stir to coat.
- Season to taste and place in serving dish. Add additional sprinkle of Tajin, if desired.
- Serve immediately or chill until ready to serve.
