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Skillet Elote Mexican Street Corn

Mexican Street Corn recipe in a skillet! Creamy, spicy, and smoky, with crispy corn, cotija cheese, and fresh cilantro. Make it now and serve with a squeeze of lime!

Fresh corn, creamy sauce, and a sprinkle of cotija cheese – the flavors of Mexico in one skillet! This Skillet Elote is a twist on the classic street corn, with a deliciously charred and toasted corn kernel base, infused with smoky spices and a tangy kick.

Ready Time

25 mins


10 servings


  • 2 cups corn kernels (from about 4-5 ears of corn)
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema (or substitute with sour cream)
  • 1/2 cup grated cotija cheese (or substitute with feta or parmesan)
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 lime, cut into wedges
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh chives (optional)


Melt 1 tablespoon of butter in a large skillet over medium-high heat.

Add the chopped jalapeño and cook for about 1 minute, until softened.

Add the corn kernels to the skillet and cook for about 5-7 minutes, stirring occasionally, until they start to lightly char and toast.

In a large bowl, whisk together the mayonnaise, Mexican crema, smoked paprika, cumin, salt, and pepper.

Add the cooked corn kernels to the bowl and stir until well combined with the mayonnaise mixture.

Stir in the grated cotija cheese, chopped cilantro, and chopped chives (if using).

Transfer the corn mixture back to the skillet and cook over medium heat, stirring constantly, until the cheese is melted and the mixture is heated through.

Taste and adjust the seasoning as needed.

Serve the Skillet Elote hot, with lime wedges on the side.


You can customize this recipe to your taste by using different types of cheese, such as feta or parmesan, if you can’t find cotija. If you want an extra kick, add more jalapeño peppers or use hot sauce to taste.

Smoked paprika adds a nice smoky flavor, but you can substitute it with regular paprika if you don’t have it on hand.

If you’re short on time, use frozen corn kernels, thawed and drained, instead of fresh corn. For a vegan version, replace the butter with a dairy-free alternative and skip the cotija cheese.

You can also make this recipe ahead of time and reheat it in the skillet until warmed through.

Just be sure to adjust the seasoning before serving.

Nutrional Value

  • Calories: 242
  • Total Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 25mg
  • Sodium: 250mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 7g
Skillet Elote Mexican Street Corn
Skillet Elote Mexican Street Corn

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