I am obsessed. Obsessed I tell you, with elote corn. I just love the mayo, butter, chili lime, cheese, cilantro mixture, that tastes like it should be served in a paper cone, at the fair, with a plastic spork.

Seriously people, I could eat this every day. So, per my usual mo, I need to make slight tweaks on how I make it, just to keep things interesting.

This version is made on the stove, in a cast iron skillet, to achieve the golden brown color akin to grilling or roasting, but allowing the corn to be off the cob from the get-go, and therefore more family friendly.

Ingredients:

2 Tbsp avocado oil

4 ears corn kernels removed from the cob

2 Tbsp crema (mexican sour cream)

1/4 cup mayo

4 Tbsp butter

1/2 tsp chili lime seasoning (tajin or trader joe’s version)

1/2 tsp salt

2 Tbsp chopped cilantro leaves

1/8 cup queso cheese crumbles

juice of 1 lime

Directions:

Preheat cast iron skillet to medium heat. Add avocado oil. When shimmering, add corn kernels.

Sauté until kernels begin to turn golden brown. Add butter.

Let sauté for a few minutes. Add crema, mayo, chili lime seasoning, salt, and queso. Stir until mixture is creamy.

Remove from heat, and top with lime juice and fresh cilantro.