Elotes - Mexican Street Corn - Skillet

Prep Time
Cook Time
Ready In

Recipe: #37495

October 15, 2021

"Elotes, or Mexican Street Corn, is notoriously messy to eat, because it involves corn on the cob. When it's not fresh corn season, it's still possible to enjoy it using frozen corn - and it's not so messy! I combined a few recipes for this version."

Original recipe yields 4 servings


  • Serving Size: 1 (324.5 g)
  • Calories 324.8
  • Total Fat - 14.6 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 32 mg
  • Sodium - 855.4 mg
  • Total Carbohydrate - 42.9 g
  • Dietary Fiber - 7.3 g
  • Sugars - 1.1 g
  • Protein - 12 g
  • Calcium - 193.4 mg
  • Iron - 2 mg
  • Vitamin C - 17.3 mg
  • Thiamin - 0.1 mg

Step 1

Melt butter in a skillet over medium- high heat. Stir in frozen corn. Cook just until corn is heated through, stirring often. If some of it gets a bit charred, that makes it more authentic!

Step 2

Stir in mayonnaise, sour cream, lime juice, cumin and chili powder, or hot sauce.

Step 3

Add half of cotija cheese, stirring until somewhat melted.

Step 4

Sprinkle the top with remaining cheese and garnish with a dash of chili powder or more hot sauce and cilantro or green onions, or some of both.

Tips & Variations

No special items needed.



I love elotes but it's not the weather for grilling them right now. This is a great way to get the same taste. And like you said......it's not as messy. Thanks for sharing, Carol, and congrats on your football win.

review by:
(9 Dec 2021)