This my friends… is a side dish that dreams are made of! Elote is a traditional Mexican street corn that they sell on the cob and is slathered in mayonnaise, lime, cotija cheese and spices. It’s absolutely delicious! This dish is a version of that (with a “Jenny Evans” twist!) but the fresh corn is cut off the cob and cooked in a skillet for a creamy, cheesy, melty corn deliciousness. Seriously… you’re going to fall in love! And I know Tammy the founder of this here blog was going to flip over this recipe… so it was a no brainer to choose a recipe this month to share with you all!

Skillet Elote

Yield: 12

Skillet Elote

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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

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.

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visit Jenny’s blog for more recipes and kitchen tips:

Jenny’s Gatherings

and if you’re in the Orange County area, join her for a class!  You’ll go home stuffed with delicious food and inspired to try new recipes at home!  Details on her blog.