This stuff is magic. Seriously, we can eat it by itself – and sometimes we do – before we realize we were making it to compliment a larger meal. We are here to help you take your corn game to the next level with this Pan Roasted Mexican Street Corn.
Known as elote in the local vernacular this is one of the many ways to use this nearly ubiquitous vegetable in Latin cooking. We chose an “off-the-cob” version here simply to add utility. It’s fantastic either way but this allows us to drop it in as an ingredient to other dishes or serve as a side.
The sweetness of the corn is complemented by the char, add-in vegetables, and aromatics. The jalapeno adds just a touch of heat to round out a robust flavor profile. It’s almost sinful. The best part of all, it is super simple to make! As always, prep the ingredients on the front side to further simplify the process.
Preparation: Pan Roasted Mexican Street Corn
Heat the oil in a pan on medium heat. Toss in the peppers (both types) and onions. Saute for 2 – 3 minutes and then add the garlic. Saute for another couple of minutes until the peppers and onions begin to soften. Stir occasionally throughout.
Add in the corn and spices and cook for another 12 – 15 minutes. Continue to stir occasionally and as needed. The corn should begin to char on the outside (but not burn!).
Remove the corn from the heat, mix in the mayonnaise, cotija and cilantro. Reserve about a quarter of it for garnish. Plate it with your favorite dish or eat it directly out of the pan until you are in a food coma. The choice is yours.
Disclaimer: It’s not our fault if you fall in love with this Pan Roasted Mexican Street Corn and forget to share it with others! By the way it pairs so well with our Chipotle Portabello Street Tacos. Just sayin’.
Equipment: Pan Roasted Mexican Street Corn
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
A quality set of pans is unquestionably one of the most essential items a home cook can have. For this dish we used a stainless steel skillet. We love the All-Clad skillets because they will last a lifetime if cared for making them far more valuable than any price tag. Take a look and see if this one may suit your needs (affiliate link)! This one has a lot of surface area for contact with the corn to give it that little bit of char.
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
Pan Roasted Mexican Street Corn
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- ½ Red Bell Pepper, diced Can sub orange here as we did
- ½ Medium Sweet Onion, diced
- 1 Jalapeno Pepper, diced
- 1 clove Garlic, minced
- 2 cups Frozen Sweet Corn
- 1.5 tbsp Mayonnaise
- ¼ cup Fresh Cilantro, chopped
- ¼ cup Cotija Cheese, grated
- 1 tsp Ground Cumin
- ½ tsp Chili Powder
- Salt and Pepper To Taste
- ½ tsp Cayenne Pepper Optional
- 1 tsp Lime Juice Optional
Instructions
- Heat the oil in a pan on medium heat. Saute red pepper, onion, and jalapeno for 2 – 3 minutes. Add the garlic and continue sauteing until onions and peppers begin to soften.
- Add the corn and spices and cook for an additional 12 – 15 minutes, stirring as needed and until corn has black char marks on it.
- Remove from heat, mix in the mayonnaise, cotija and cilantro. Top with additional cilantro and cotija for garnish.
Leave a Reply
Your email is safe with us.