Sauteed Corn Elotes

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
Share This Recipe


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


  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.