Cast-Iron Elote

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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2 tablespoons unsalted butter

1/2 medium onion, diced

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

Two 10-ounce bags frozen corn kernels

1 lime, juiced

1/4 cup mayonnaise

1/3 cup crumbled Cotija cheese

3 tablespoons roughly chopped fresh cilantro

1/2 teaspoon chili powder


  1. Add the butter to a 14-inch cast-iron skillet and heat over medium-high heat until melted. Add the onion and saute until translucent, about 10 minutes. Add the garlic and a generous pinch of salt and pepper and continue to saute until fragrant, about 1 minute. Add the corn kernels, a pinch of salt and a few grinds of pepper, increase the heat to high and saute until the corn is warmed through and slightly charred, 1 to 2 minutes longer. Remove from the heat and season with additional salt if desired. Drizzle with half of the lime juice.
  2. Stir together the mayonnaise and remaining lime juice in a small bowl; season with salt and pepper.
  3. Drizzle the corn with the mayonnaise mixture and sprinkle with the Cotija, cilantro and chili powder. Serve warm.