Lunch · 25 min · mexican

Elote-Style Street Corn Bowl

✓ USDA-verified nutrition data

Ingredients

• 2 cups Corn kernels
• 1/4 cup Cotija cheese
• 2 tbsp Mayonnaise
• 1 tsp Chili powder
• 1 Lime
• 1 cup Cooked rice

Steps

1. Cook the rice and keep it warm and covered.
2. Heat a large dry skillet over high heat — no oil yet.
3. Add the corn kernels in a single layer and let them sit 3–4 minutes until blackened in spots.
4. Toss and char 3 more minutes; the corn should be smoky and sweet.
5. Off the heat, stir in the mayo, chili powder, and lime juice until creamy.
6. Spoon the corn over bowls of rice.
7. Crumble the cotija over the top and finish with more lime.

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