One of my favorite things to order when we go out for Mexican food is Elote. Juicy corn kernels, slathered with cheese and a mildly spicy mayo, that’s just a dream come true. But sometimes, I find that the corn is a little too mayo heavy OR it’s not spicy enough. So I decided to take matters into my own hands and come up with my own spicy blend. Also, because corn currently isn’t in season, I opted to use canned kernels which makes this a super easy recipe to whip up with mostly pantry items.
Ingredients:
- 2 tablespoons vegetable oil
- 2 cans of corn (15.25 oz each)
- Kosher salt
- 2 tablespoons mayonnaise
- 2 ounces cotija cheese, finely crumbled (more for taste)
- 1/2 cup finely sliced scallion greens
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 2 medium cloves garlic, minced on a microplane grater
- Fresh juice from 1 lime
- Smokehouse Chiles to taste, 2 teaspoons
Directions:
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Heat oil in a large non-stick skillet or wok over high heat until shimmering.
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Add corn kernels, season to taste with salt, let sit until cooked through tossing occasionally.
- Mix mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and smokehouse chiles in a small bowl and mix them together.
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Transfer the corn to a large bowl and mix in the spicy mayo.
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Taste and adjust seasoning with salt and more chili powder and cheese to taste.
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Top with fresh scallions, cilantro, and cheese.
This recipe is gluten-free, and vegetarian.
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While Aromasong provided me with the seasoning for this post, all views stated her are my own.
Categories: Cheap Eats, Mexican Food, My Kitchen, Sponsored