This side dish has the street corn flavors we love so much, but it is 100 x easier for kids to help with and comes together in 15 minutes or less. I love making it to top grain bowls and salad for the week, and it is the perfect thing to bring to a summer potluck with tortilla chips for dipping.

Skillet Elote

Ingredients

1 bunch fresh cilantro

4 green onions

1 lime 

¼ cup feta cheese

1 Tablespoon mayonnaise 

1 teaspoon chili powder

1 Tablespoon vegetable oil

16 ounces frozen corn

Instructions

1. Wash and chop your cilantro. You only need ¼ cup of cilantro for the elote. Safe the rest for topping or for another dish.
2. Wash your green onions and cut them into small slices with kitchen scissors. 
3. Juice your lime.
4. In a large bowl, combine your cilantro, green onions, lime juice, feta, mayonnaise, and chili powder. 
5. In a large, deep skillet, heat your vegetable oil over medium heat. Once your oil is hot and shimmery, carefully add your corn (ask a grown up for help). 
6. Cook your corn. Only stir occasionally so that your corn gets a little brown. This should take about 5 minutes. 
7. Add your corn to your herb mayonnaise and stir to combine. 
8. Serve as a side dish or as a dip with corn chips.