Elote Off the Cob

Mexican street corn but make it easy to eat.
Adapted from Gimme Some Oven

Elote Off the Cob

INGREDIENTS

• 1 tablespoon butter or olive oil (butter works better)
• 1 pound (about 3.5 cups) whole kernel corn or 15oz canned, drained
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 jalapeño or serrano, seeded and finely chopped
•  
• 1/4 cup grated or crumbled cotija cheese or queso fresco or even Monterey Jack
• 3 tablespoons finely chopped fresh cilantro
• 3 tablespoons Greek yogurt (or labne  or crema or mayo)
• 1/2 teaspoon chili powder
• juice of 1 lime
• Salt and freshly-cracked black pepper

INSTRUCTIONS

• Melt butter in a large sauté pan over medium-high heat.  Add corn and cook for about 10 minutes, stirring occasionally, until golden and caramelized.  
• Add in the onion, garlic, and chile, and sauté for an additional 2 minutes until fragrant.
• Remove from heat and add the corn to a mixing bowl.  Add in the remaining ingredients and stir until combined.  Taste, and adjust seasonings as needed
• Serve immediately, or refrigerate in a sealed container for up to five days.

Tajin substitute

Tajin (a brand) is a mix of chili, lime, and other spices. 

I found this recipe to make your own (unfortunately don't remember source)

INGREDIENTS

1 tablespoon chili powder chipotle powder, or paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground coriander

1/4 teaspoon salt

1/8 teasooon sugar

1 teaspoon lime zest approximately 1/2 lime

INSTRUCTIONS

Mix all ingredients in a bowl, then use as a seasoning or a rub.

Store in a glass jar