Skillet Elote (Street Corn)
4 ears corn
2 heaping tbsp mayo
1.5 cups shredded parmesan
1/4 red pepper diced finely
1/2 white onion diced finely
2 handfuls fresh parsley diced finely
2tsp chili powder
1 tsp pink Himalayan sea salt
1 tsp white pepper
Add oil to hot skillet and roast corn to brown on each side. Cool and cut corn off of cob. Add back to medium heat pan and combine al ingredients. Cook for 5 minutes until all ingredients are combined. Serve!
Written by Derak Green
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