A few of my girlfriends and I have a monthly dinner club we get together for. Each month we rotate who hosts and that person provides the main dish while the rest of us bring the sides and desserts. Like I mentioned last week the theme for our dinner club this month was Mexican Fiesta. One of my favorite Mexican side dishes is elotes or “street corn”. Typically this is served as corn on the cob slathered in mayonnaise, cheese, and chili powder. Since corn on the cob isn’t really in season right now I wanted to find an alternative way to make this. I found the best recipe on one of my favorite food blogs, Damn Delicious, and I have a feeling I will be making this on repeat. Fact: I’ve already made it a second time since our dinner club.
Mexican Street Corn (Elotes)
recipe via Damn Delicious
- 2 tablespoons unsalted butter
- 5 ears corn, shucked and rinsed (I used 3 bags of frozen corn)
- 1 jalapeño, seeded and diced
- 3 tablespoons mayonnaise
- 2 tablespoons cotija cheese, crumbled
- 2 tablespoons cilantro, chopped
- 1 teaspoon chili powder, or more, to taste
- 1 clove garlic, pressed
- Juice of 1 lime
- Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
- Stir in mayonnaise, cheese, cilantro, chili powder, garlic and lime juice.
- Serve immediately.