Go Back

Mexican Street Corn Bowls (Easy Elote in a Bowl)

These Mexican street corn bowls cook frozen corn in butter until caramelized then toss with mayo, sour cream, lime, and Tajin and top with cotija, jalapeño, and cilantro. Ready in 15 minutes.
Print Pin

Ingredients

The Corn

  • 20 oz frozen corn
  • 4 tbsp butter

The Dressing

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • Juice of 1/2 lime
  • 2 to 3 tbsp Tajin to taste

Toppings

  • Cotija cheese crumbled
  • Fresh jalapeño sliced
  • Fresh cilantro chopped

Instructions

  • Melt the butter in a large skillet over medium-high heat. Add the frozen corn and cook, stirring occasionally, until the corn starts to brown and develop caramelized spots, about 8 to 10 minutes.
  • Transfer the browned corn to a bowl. Add the mayonnaise, sour cream, lime juice, and Tajin. Stir until everything is evenly coated.
  • Top with crumbled cotija cheese, sliced jalapeño, and fresh cilantro. Serve warm.
QR Code