Easy Elote Recipe With Canned Corn
Quick and creamy elote made with canned corn, lime, chili powder, and cotija cheese. Easy street corn flavor without grilling.
Ingredients
- 2 15-ounce cans sweet corn, drained and patted dry
- 1 tablespoon olive oil
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup cotija cheese crumbled
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add drained and dried corn in a single layer and cook for 5–7 minutes, stirring occasionally, until lightly charred. In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt until smooth. Transfer warm corn to a mixing bowl and pour sauce over it. Stir until evenly coated. Fold in cotija cheese and chopped cilantro. Garnish with extra cheese and chili powder before serving. Serve warm or at room temperature.
Notes
Dry corn thoroughly before cooking to allow proper charring. Taste before adding extra salt since cotija is naturally salty. Store leftovers in the refrigerator for up to 3 days and stir before serving.