Mexican Street Corn Off the Cob (Torchy's Copycat)
Mexican Street Corn Off the Cob is a quick, no-grill take on elote made with canned corn, charred in a skillet and tossed with mayo, lime, chili, cotija, and cilantro.
Ingredients
- 3 15.25-ounce cans corn, drained
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise
- 1 to 2 tablespoons lime juice
- 2 teaspoons chili powder divided
- Cotija cheese to taste
- Cilantro roughly chopped, to taste
Instructions
- Heat a cast iron skillet on high heat and add the drained corn. Cook for 8 to 10 minutes, stirring occasionally, until the kernels are charred in spots. Remove from heat and add the butter and a little kosher salt. Stir until mixed and the butter has melted. Place the corn in a bowl and stir in the mayonnaise and lime juice. Add 1 teaspoon of the chili powder and mix well. Sprinkle with cotija cheese, the remaining 1 teaspoon chili powder, and chopped cilantro. Serve immediately and enjoy.
Notes
This recipe can be made with canned, frozen, or fresh corn. For frozen, thaw first and allow a few extra minutes to heat and char. For fresh, grill brushed cobs until charred, then cut off the kernels. Drain canned corn well so it can char properly. Substitutions (note these create your own twist rather than the exact copycat): feta or parmesan for cotija, parsley for cilantro, and Mexican crema, Greek yogurt, avocado mayo, or olive oil in place of regular mayo. Add lime wedges on the side for extra brightness. Serve warm, room temperature, or cold. Store leftovers in an airtight container in the fridge for up to 3 days.