Skillet Elote
Recipe type: Sides
Serves: 12
  • 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
  1. 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.
Recipe by Pink Peppermint Design at