Simple Way to Skillet Mexican Street Corn Off The Cob

Mexican Street Vendor Style Corn Salad

Elotes, aka mexican corn on the cob, are served on most street corners in every city throughout mexico.

Recipe Summary Mexican Street Vendor Style Corn Salad

I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we'd crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn't require an outdoor grill.

Ingredients | Skillet Mexican Street Corn Off The Cob

2 (15.25 ounce) cans whole kernel corn, undrained

1 tablespoon butter

2 tablespoons mayonnaise

¼ cup grated cotija cheese

1 pinch ground red pepper to taste

2 tablespoons lime juice, or to taste

1 sprig cilantro for garnish

Directions

Info | Skillet Mexican Street Corn Off The Cob

prep: 10 mins cook: 10 mins total: 20 mins Servings: 8 Yield: 8 servings

TAG : Mexican Street Vendor Style Corn Salad

Salad, Vegetable Salad Recipes, Corn Salad Recipes,

Images of Skillet Mexican Street Corn Off The Cob

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