Skillet elote

INGREDIENTS for 2 large servings

Produce department

• Corn on the cob - 4, kernels sliced off (or Frozen corn, whole kernels - 4 cups)

• Cilantro, coarsely chopped - 1/4 cup

• Lime juice - 1 Tbsp

Deli aisle

• Cotija cheese - 1/4 cup

Dairy aisle

• Sour cream - 1/4 cup

Condiments aisle

• Olive oil - 1 Tbsp

• Pickled jalapenos - 6 pieces, chopped

Spice rack

• Salt - 1/2 tsp

• Garlic powder - 4 tsp

• Paprika - 1-1/2 tsp

• Cumin - 1-1/2 tsp

DIRECTIONS

1. In a skillet, heat the olive oil (1 tbsp) on high heat. Spread the oil evenly over the bottom of the pan. Add the corn kernels (3 cups) and spread evenly also. Leave the corn cooking without stirring, until the corn begins caramelize. Stir a little and wait for further caramelization and slight burn.

2. Change the heat to low and stir in salt (1/2 tsp), garlic powder (3 tsp), paprika (1 tsp), and cumin (1 tsp). Mix well.

3. Turn off the heat and add lime juice (1 tbsp), cotija cheese or feta (1/4 cup), sour cream (1/4 cup), and chopped cilantro (1/4 cup). Mix well and serve.

NOM NOM CHOMP!