Elote-Style Mexican Corn

(from castro15’s recipe box)

Categories: Sides


  • Oil
  • 10 oz. package Birds Eye Super Sweet Corn, cooked
  • 1/2 cup sour cream
  • Lime juice
  • Salt
  • Chili powder
  • Sliced scallions


  1. Heat a large skillet with a slick of oil until very hot. Add corn and a little salt. Cook without stirring until lightly charred, then transfer to serving dish. Mix sour cream with lime juice and salt. Add to corn and sprinkle generously with chili powder and sliced scallions.

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