Elote, aka "Mexican Street Corn" is one of my favorite sides and the perfect pairing to any taco recipe. I first tried this on my honeymoon on the streets of Cancun from a street cart vendor and knew I had to replicate this when I got home. Traditionally, elote is grilled corn served on the cob with a layer of mayo then cotija or queso fresco, cilantro, and cayenne pepper or chili powder. However, I hate the feeling of getting corn stuck in my teeth and making a mess of my face when eating corn so I like to cut the corn off the cob, or use frozen corn which is just as good and more convenient.
1 Tbsp butter
2 cups frozen corn
1/4 cup chopped cilantro
1/4 cup mayonnaise
2 Tbsp fresh lime juice (juice from about 2 limes)
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 cup crumbled queso fresco or Cotija cheese
Melt butter in medium sauce pan over medium-high heat
Add corn and cook for about 5-8 minutes
Remove from heat and let cool for about 1o minutes
Stir in mayonnaise, cilantro, lime juice, cayenne pepper, salt, and queso fresco
Top with cilantro and queso fresco and serve.