Cast-Iron Elote
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 194
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 15
- Sodium
- 241
- Total: 25 min
- Active: 25 min
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
- 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.