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Quick Mexican Street Elote (Corn)

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

5-6 minutes


4-6 people


  • cilantro sprigs
  • 2 limes, quartered
  • Zest of 1 lime
  • Freshly ground pepper
  • 1 teaspoon Jalapeño White Balsamic Condimento
  • 1 teaspoon garlic salt
  • 1 diced small jalapeño
  • 1/4 teaspoon chili powder
  • 1/2 up Mexican crema
  • 2 Tablespoons Red Cayenne Chili Oil
  • 3 cups whole kernel corn: fresh, frozen, or canned


  • Heat oil in a large cast iron skillet and add the corn. Pan roast until corn is golden and hot, about 4-5 minutes.
  • In a bowl, combine the Mexican crema, chili powder, jalapeno, garlic, salt, and Jalapeño White Balsamic Condiemento. Add the mixture to the roasted corn and heat until everything is warm.
  • Sprinkle zest and ground pepper on the top and serve with lime pieces and cilantro on the side.
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