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Quick Pan-Roasted Mexican Street Corn (Esquites)

Easy Pan-Roasted Esquites (Off-The-Cob Elote)

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • 4 cups Corn kernels Fresh, frozen, or drained canned
  • 2 tbsp Butter Unsalted
  • 2 tbsp Mayonnaise
  • 2 tbsp Sour cream Or Mexican crema
  • 1/4 cup Cotija cheese Crumbled
  • 1/2 tsp Chili powder
  • 2 tbsp Fresh cilantro Chopped
  • 1 tbsp Lime juice Freshly squeezed
  • 1/2 tsp Salt To taste

Instructions
 

  • Melt the butter in a large skillet over medium-high heat.
  • Add the corn kernels to the skillet, spreading them into an even layer. Let them cook undisturbed for 3 to 4 minutes to develop a slight char.
  • Stir the corn and continue to cook for another 3 to 4 minutes until warmed through and charred in spots.
  • Reduce the heat to low. Stir in the mayonnaise, sour cream, chili powder, and salt. Mix thoroughly until the corn is evenly coated.
  • Remove the skillet from the heat. Top with crumbled Cotija cheese, fresh cilantro, and lime juice. Serve immediately.