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

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a skillet over medium-low heat or microwave in short bursts. Add a splash of lime juice or a little extra mayo to revive the creamy texture.

Freezing

Not recommended due to the creamy dressing and fresh herbs.

FAQs
Can I use canned corn?
Yes, but be sure to drain and dry it thoroughly to help it brown in the skillet.

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