Minutes Prep time: 20
Minutes Total time: 25
Servings: 8
Difficulty: Intermediate
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
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 49 mg | 5% |
| Carbohydrate | 14 g | 5% |
| Cholesterol | 15 mg | 5% |
| Total Fat | 17 g | 27% |
| Iron | 2% | |
| Calories | 217 kcal | 11% |
| Sodium | 171 mg | 7% |
| Protein | 3 g | 7% |
| Saturated Fat | 4 g | 21% |
| Sugars | 2 g | 0 |
| Vitamin C | 4 mg | 7% |
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.
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.
Turn off the heat and stir in elote sauce. Garnish with remaining queso fresco, cilantro and a dusting of chili powder.
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.
Mexican Street Corn Elote Bowl
