Quick Skillet Street Corn Recipe A fast, flavorful take on Mexican street corn (elote), made right in a skillet—no grill or cob required.

Use vegan mayo and sour cream, and sub Cotija with a cashew cheese or nutritional yeast.

Tips for Success
Char the corn properly: Let the corn sit in the skillet before stirring to achieve those flavorful brown spots.

Balance flavors: Lime juice adds brightness that cuts through the creamy sauce—don’t skip it.

Don’t overcook the sauce: Once added, just stir to coat—don’t let it simmer or boil.

Garnish last: Keep some cheese and cilantro back for topping so they remain visually appealing.

Nutrition (Per Serving – Approximate)
Calories: 220

Fat: 16g

Saturated Fat: 5g