Name: Cast-Iron Elote
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 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

Directions

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9m Easy 99%

CLASS

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.
Stir together the mayonnaise and remaining lime juice in a small bowl; season with salt and pepper.
Drizzle the corn with the mayonnaise mixture and sprinkle with the Cotija, cilantro and chili powder. Serve warm.

Cast-Iron Elote

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