When you’re trying to keep dishes to a minimum, a one-skillet side that wipes clean before the lantern even comes out is a win. Skillet Spicy Mexican Street Corn (Elote) is built for camp: quick prep, no fussy tools, and a cast iron pan that can go from fire to table without extra bowls.
Once the skillet’s hot, the corn gets those browned, smoky spots fast—whether you’re slicing kernels off fresh ears or dumping in a bag from the cooler. A creamy chili-lime coating grabs onto every kernel, then cotija adds a salty, crumbly bite and cilantro brings a bright, green finish that cuts through the richness.
Serve it alongside tacos, grilled chicken, or burgers, or just pass the skillet around with a spoon while you babysit the coals. If you wipe the pan while it’s still warm and the sauce hasn’t set up, cleanup stays easy and you’re back to the fire ring in minutes.
Skillet Spicy Mexican Street Corn (Elote)
Equipment
- Cast iron skillet
- Knife
- Spoon
Ingredients
- 4 ears corn kernels cut off
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 cup cotija cheese crumbled
- 2 tablespoons fresh cilantro chopped
- 1/2 teaspoon kosher salt
Instructions
- Heat skillet over hot campfire. Add corn kernels and sauté 6–8 minutes until lightly charred.
- In a bowl, stir together mayonnaise, lime juice, chili powder, and salt.
- Remove skillet from heat, stir in sauce, cotija, and cilantro.
- Serve hot, garnished with extra cheese and cilantro.