Street Corn and a Party

Today, we had a very small office birthday party (there are four of us in our office) for one of our co-workers. On the menu was chicken tacos, street corn, fruit, chips & salsa. For the birthday cake, we had a yummy Pig Pick’n Cake too! I made the corn and the cake. In this post, I am sharing the street corn recipe. We most certainly had enough to eat. Enjoy the recipe!

Skillet Street Corn

Quick and easy version of street corn (Elote) in a skillet! Wonderful flavor!
Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: corn, garlic, jalepeno, onion
Servings: 8

Equipment

  • 12" Cast Iron Skillet
  • Wooden Spoon
  • Cutting Board
  • Knife
  • Measuring Spoons

Ingredients

  • 2 tbsp olive oil
  • 1 small onion diced
  • 3 clove garlic minced or pressed
  • 1 jalapeno seeded and diced
  • 2 cans corn (29 oz), drained
  • 2 tbsp chili powder
  • cayenne pepper to taste
  • 1/4 cup water
  • 4 tbsp mayo not Miracle Whip
  • 1/2 cilantro chopped
  • cotija cheese crumbled

Instructions

  • In a large skillet heat your oil.
  • Add in the onion, garlic and jalapeno. Cook for 3-5 minutes until onion starts to be translucent. Stir occasionally.
  • Then stir in corn, chili powder, cayenne cook for about 5 minutes until corn starts to brown a little.
  • Next add in the water, mayo and cilantro. Heat through.
  • Serve with cotija cheese crumbles on top while hot.

Notes

To add some color and more interest to this, when you add the ingredients to the oil, add in a diced red bell pepper!
SLOW COOKER FRIENDLY TOO: 
      To make in the slow cooker complete first 3 steps. Cook on low 3-4 hours. 30 minutes before ready to serve do 4th step.  Serve with cotija cheese!

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