Living in Southern California, we’re spoiled with easy access to amazing Mexican food. Elote is one of the the best ways to enjoy corn. This seasoned corn on the cob is the perfect side dish at summer cookouts when corn on the cob is at its peak!
But don’t think this fantastic corn can only be made with corn on the cob, it doesn’t have to be, frozen white corn cooked in a cast iron skillet is just as AMAZING!
This Mexican street corn is bursting with bright flavors, this corn is downright addictive. Now you can make it at home! No need for a passport and airline ticket to Mexico for this one…
I’ll tell you exactly how to make it at home a couple different ways.
Boil, yes you can boil the corn. Then put it on the grill to roast it up.
I typically just put it on the grill in the husk, then pull the husk off after they are cooked to get some color on the corn.
If you want to make this indoors, just put your oven at 425° and place the husked corn on a baking sheet drizzled with a little olive oil for about 2o minutes, as soon as the cob is slightly softened it’s ready.
You can make it on the stove in a cast iron skillet, or boil it in a pot of water then brown the corn on the cob for a few minutes in the skillet.
In the winter when corn on the cob is not really a great option, buy frozen white corn, it’s really sweet and you can cook it on a hot cast iron skillet or in the oven on a baking sheet at 425° until it’s cooked.
Then come the toppings!!!!