Mexican-Style Skillet Corn (Elote-Inspired)

Ingredients

680 g (24 oz) sweet corn, frozen

113 g (½ stick) salted butter

2 tablespoons mayonnaise (classic elote creaminess)

2 tablespoons Mexican crema or sour cream

1–2 tablespoons honey (optional, for a subtle sweet note)

½ teaspoon chili powder or ancho chili powder

¼ teaspoon smoked paprika (optional, for depth)

½ teaspoon ground cumin

½ teaspoon black pepper

¾ teaspoon salt, or to taste

½ cup crumbled Cotija cheese (or feta as a substitute)

Juice of ½ lime

Fresh cilantro, finely chopped, for garnish

Melt the Base

Heat a large skillet over medium-high heat.

Add the butter and let it melt completely.

Stir in the honey (if using) and allow it to bubble gently for about 30 seconds.

Cook the Corn

Add the frozen corn directly to the skillet.

Cook, stirring frequently, for 6–8 minutes until the corn is heated through and lightly charred in spots for that street-corn flavor.

Make It Creamy

Lower the heat to medium.

Stir in the mayonnaise and Mexican crema (or sour cream), mixing well so the corn is evenly coated and creamy.

Season Boldly

Add chili powder, cumin, smoked paprika (if using), black pepper, and salt.

Stir well and cook for another 2–3 minutes until everything is warmed through and fragrant.

Finish with Cheese & Lime

Remove the skillet from heat.

Stir in the Cotija cheese and squeeze in the fresh lime juice.

Taste and adjust seasoning if needed.

Garnish and Serve

Top with chopped cilantro and an extra sprinkle of Cotija or chili powder.

Serve hot as a side dish or taco filling.

As a side dish for tacos, carne asada, or grilled chicken

Spoon into warm tortillas for creamy corn tacos

Serve with tortilla chips as a scoopable appetizer

Use as a topping for nachos, burrito bowls, or grilled meats