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!
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!