Mexican Street Corn (Elote-Inspired Skillet)

A light, zesty twist on the classic street food favorite, full of flavor, color, and nutrition.

This simple side dish brings all the vibrant taste of traditional Mexican street corn without the mess of grilling. It’s a perfect companion for summer dinners, taco nights, or a protein-packed lunch bowl.

Ingredients

• 4 fresh ears of corn, shucked (or 2 cups thawed frozen kernels)
• 2 garlic cloves, minced
• 1 red bell pepper, finely diced
• 2 green onions, chopped – white and green parts separated
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 2 tablespoons butter or avocado oil
• 2 teaspoons chili powder
• ½ teaspoon cayenne pepper (optional for heat)
• ¼ cup plain Greek yogurt
• 2 ounces cotija cheese, crumbled (or feta as a substitute)
• 2 tablespoons fresh cilantro, chopped

Directions

1. Sauté aromatics.
   Heat butter or avocado oil in a large skillet over medium heat. Add garlic, red pepper, and the white parts of the green onions. Sauté until fragrant, about 2–3 minutes.
2. Cook the corn.
   Add the corn kernels and cook for about 5 minutes, stirring occasionally until tender and lightly golden.
3. Add zest and spice.
   Stir in lime juice, lime zest, chili powder, and cayenne pepper. Continue cooking for an additional 2 minutes to allow the flavors to blend.
4. Finish creamy.
   Lower the heat and fold in Greek yogurt, cotija cheese, and cilantro. Stir until everything is evenly coated and creamy.
5. Serve and enjoy!
   Top with the reserved green onion tops, an extra squeeze of lime, or a sprinkle of cotija for a bright finishing touch.

Thrive Tips

• For a dairy-free version, swap Greek yogurt for plain coconut yogurt and use a dairy-free cheese alternative.
• Add diced avocado or grilled shrimp for a heartier main dish.
• Great served warm or chilled as a salad!