Skillet Elote

  • Created By
    Jenny Evans
  • Shared On
    11/3/15
  • Posted In
    Side Dish
A word from the cook
A creamy and dreamy corn side dish!
Ingredients

12 ears corn, boiled and cut off the cobs
½ c. mayonnaise (light works fine)
½ c. marscapone cheese
2 tsp. olive oil
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
¼ t. smoked paprika
1 c. finely grated parmesan cheese
½ c. cilantro, chopped and divided
½ t. salt
2 t. Dijon mustard
½ t. crushed garlic
1 lime, juiced
½ c. crema or sour cream, place in a squirt bottle

Instructions

In a heavy skillet (I like to use a cast iron skillet), heat 2 tsp. olive oil and sauté the chopped jalapenos. Dump in the corn kernels, mayo, marscapone cheese, chili powder, smoked paprika, parmesan cheese, ¼ c. of the cilantro, salt, Dijon mustard, crushed garlic; and lime juice; mix together well. Cook until heated through. Garnish the top with a swirl of the crema or sour cream, the rest of the chopped cilantro and more parmesan cheese.

0 Notes

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