Sauteed Corn Elotes

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

1/4 cup unsalted butter, at room temperature

1/2 teaspoon cayenne

4 ears corn, shucked and cleaned 

Canola or rice bran oil, for sauteing

1/4 cup fresh cilantro leaves, chopped 

1/4 cup grated Parmesan 

Juice of 2 limes 

Kosher salt

Directions

  1. To make compound butter, mix the butter and cayenne. Set aside at room temperature.
  2. Cut the kernels from the cobs and discard the cobs. Heat a nonstick saute pan over medium-high heat and add a few teaspoons of oil. Add the corn and saute for 2 minutes. Add a few tablespoons of the compound butter, depending on spice preference, and cook for another 2 minutes. Add the cilantro, Parmesan, lime juice and a pinch of salt. Toss to coat. Serve hot.