How To Make Skillet Elote (Mexican Street Corn)
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Serves:
Ingredients
- 4 ears of corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled queso fresco
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped cilantro
- 1 lime, cut into wedges
Instructions
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Preheat a skillet over medium heat.
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Husk the corn and remove the silk.
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Place the corn in the skillet and cook, turning occasionally, until slightly charred and cooked through, about 10-12 minutes.
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In a small bowl, combine the mayonnaise, sour cream, chili powder, paprika, and garlic powder.
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Once the corn is cooked, remove from the skillet and brush each ear with the mayo-sour cream mixture.
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Sprinkle with crumbled queso fresco and chopped cilantro.
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Serve the skillet elote with lime wedges on the side.
Nutrition
- Calories : 210kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 15mg
- Sodium : 225mg
- Total Carbohydrates : 24g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 4g
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