Elote is a kind of seasoned corn on the cob that you can buy from street vendors in Mexico. Here we’re using frozen corn kernels because it’s wintertime—and because frozen corn is so easy! And it’s still really, really tasty.
- Cutting board
- Sharp knife (adult needed)
- Measuring cups
- Measuring spoons
- Small bowl
- Large skillet
- Wooden spoon
- Pot holders
- 1/4 cup crumbled Cotifa or feta cheese
- 1/4 cup chopped fresh cilantro leaves
- 4 scallions, roots trimmed off, green and white parts chopped
- 1 tablespoon Greek yogurt or mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder or smoked paprika
- 1 teaspoon vegetable oil
- 1 (16-ounce) bag frozen corn
- Put the cheese, cilantro, scallions, yogurt, lime juice, and chili powder in the bowl. Set aside.
- Put the skillet on the stove, turn the heat to high, and add the oil. When the oil is hot, add the corn (it will hiss and steam) and cook, stirring occasionally, until the corn is heated through and just starting to brown, about 5 minutes.
- Add the corn to the yogurt mixture, stir well, and serve right away.