Description
Enjoy this delicious Mexican street corn bowl recipe, a less messy way to savor the flavors of elote. It’s packed with creamy sauce and your favorite toppings.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cups corn kernels (from 4-5 ears of corn)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped red onion
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper until smooth.
- Add the corn to a serving bowl.
- Pour the creamy sauce over the corn and toss to combine.
- Top with cotija cheese, cilantro, and red onion.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the sauce.
- Feel free to add other toppings like diced jalapeños or avocado.
- This dish is best served warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg