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.
- 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
Heat oil in a large non-stick skillet or wok over high heat until shimmering.
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.
Transfer the corn to a large bowl and mix in the spicy mayo.
Taste and adjust seasoning with salt and more chili powder and cheese to taste.
Top with fresh scallions, cilantro, and cheese.
This recipe is gluten-free, and vegetarian.
You can see what other dishes I’m cooking, here.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.
While Aromasong provided me with the seasoning for this post, all views stated her are my own.