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elote in a pan

Elote Corn Dip


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 15 minutes
  • Yield: 1 pan 1x
  • Diet: Diabetic

Description

A one-pan style elote


Ingredients

Units Scale
  • 12 ounces evaporated milk
  • 1/4 cup mayo
  • 8 ounces Monterey Jack cheese
  • 24 ounces whole kernel corn
  • One lime
  • 1/4 cup chopped cilantro
  • Tajin and salt to taste


Instructions

  1. Begin by adding oil to a pan and turning it to high heat (I used leftover bacon grease, but my other choice would be avocado oil).
  2. Drain and rinse your corn and cook it in the pan on high heat until the kernels begin to Brown
  3. Next add in your evaporated milk, and salt.
  4. Then, add in Mayo and Monterey Jack cheese.  Stir the mixture together until the cheese starts to melt.
  5. Add in chili powder and cumin
  6. Spritz the mixture with one lime
  7. Turn the burner down to low heat
  8. Sprinkle cilantro on top
  9. And top with Tajin, a little extra salt and more Chilli powder.
  10. Slice lime for the side
  11. And enjoy!

Notes

  • You can store this for up to a week in the fridge
  • Enjoy this with tortilla chips
  • If you’d like a thicker consistency, add more cheese to the mixture. 
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 84
  • Sugar: 3.2 g
  • Sodium: 82.3 mg
  • Fat: 3.9 g
  • Carbohydrates: 9.2 g
  • Fiber: 0.7 g
  • Protein: 4.6 g
  • Cholesterol: 9.2 mg

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