Yesss, Creamy Mexican Corn (Elote-style) 🌽🔥 — rich, tangy, a little spicy, and totally addictive. Here’s a simple, authentic-style version you can make on the stove or grill.
🌽 Creamy Mexican Corn
Ingredients
- 4 cups corn kernels (fresh, frozen, or grilled corn cut off the cob)
- 2 tbsp butter
- ½ cup mayonnaise
- ¼ cup sour cream (or Mexican crema)
- 1 tsp chili powder (or TajÃn, to taste)
- ½ tsp smoked paprika (optional but great)
- 1 clove garlic, minced
- Juice of ½ lime
- ½ cup crumbled cotija cheese (or feta)
- Salt & pepper to taste
- Fresh cilantro, chopped (optional)
Instructions
- Cook the corn
- Melt butter in a skillet over medium-high heat.
- Add corn and cook 5–7 minutes until hot and lightly charred.
- Season
- Add garlic, chili powder, paprika, salt, and pepper.
- Stir for 30 seconds until fragrant.
- Make it creamy
- Lower heat.
- Stir in mayonnaise and sour cream until creamy and well-coated.
- Squeeze in lime juice.
- Finish
- Remove from heat.
- Stir in cotija cheese.
- Garnish with cilantro and extra chili powder if you like heat.
🔥 Pro Tips
- Grilled corn gives the best smoky flavor.
- Too thick? Add a splash of milk or cream.
- Like it spicy? Add diced jalapeño or a dash of hot sauce.
- This makes an AMAZING taco, burrito, or quesadilla filling.
If you want, I can give you:
- a slow cooker party version
- a no-mayo lighter version
- or a baked Mexican corn casserole
Just say the word 😄
