April 28, 2025
URL: https://www.birdseye.com/recipes/lunch/mexican-street-corn-elote-bowl-9561
- Prep time 20 minutes
- Total time 25 minutes
- Servings 8
Ingredients
-
2 teaspoons grated lime zest
-
2 tablespoons lime juice
-
1/4 teaspoon chili powder
-
1/4 teaspoon paprika
-
1/8 teaspoon kosher salt
-
3 tablespoons sour cream
-
1/2 cup mayonnaise
-
1/2 cup crumbled queso fresco cheese, divided
-
2 tablespoons fresh chopped cilantro, divided
-
2 tablespoons vegetable oil
-
2 bags (10 oz each) Birds Eye® Steamfresh Gold & White Sweet Corn
-
avocado, quinoa, tomatoes, beans, optional
Nutrition Information
217 calories, 14g carbs
Directions
-
Step one
Stir together lime zest, lime juice, chili powder, smoked paprika, salt, sour cream, mayonnaise, half of the queso fresco and 1 tablespoon cilantro. Reserve in the fridge until you are ready to use. Microwave corn according to package directions, cooking 1 bag at a time.
-
Step two
Heat oil in a large nonstick skillet over medium-high heat until it beings to shimmer, about 90 seconds. Carefully pour in corn and cook undisturbed for 5 minutes, toss and stir the corn and cook for another 2 to 3 minutes, until lightly browned.
-
Step three
Turn off the heat and stir in elote sauce. Garnish with remaining queso fresco, cilantro and a dusting of chili powder.
Tips
To make with Birds Eye® Sweet Corn on the cob, grill the corn until charred, brush with elote sauce and sprinkle with queso fresco and chili powder.
You can make the elote sauce the day before to concentrate the flavors.