Skillet Spicy Mexican Street Corn (Elote)
Charred corn off the cob, tossed with creamy chili-lime sauce, cotija cheese, and fresh cilantro—a festival of flavors inspired by classic Mexican street corn, all in one camp skillet.
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.
Notes
Cut corn from cob at home for less mess. Pack sauce ingredients in backpacking bottles for quick mixing. Great for late summer harvest trips.