Instructions
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1Combine corn, Roasted Hatch Green Chile, and butter in a skillet over medium heat.
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2Sauté the mixture until warmed through and the corn is slightly charred.
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3Remove from heat and stir in mayonnaise, garlic powder, chile powder, lime juice, salt, and cilantro until well combined.
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4Serve alongside chips, spooned over a burger, tucked into a vegetarian pita pocket, or enjoy straight from the skillet!
This Hatch Green Chile Street Corn Skillet is a quick, irresistible twist on classic elote that comes together in under 20 minutes. Charred sweet corn, smoky Roasted Hatch Green Chile, tangy lime, and crumbled queso fresco make this one of those recipes you'll find yourself making on repeat all summer long.
If you've ever had elote — Mexican street corn — you already know how good it is. Now imagine that same smoky, tangy, creamy goodness with a generous scoop of Roasted Hatch Green Chile stirred right in. That's exactly what this skillet corn is, and it is absolutely worth making.
This is the kind of recipe that comes together so fast it almost feels like cheating. A hot skillet, a little butter, fresh corn cut right off the cob, and that Hatch Green Chile doing what it does best — adding a deep, roasted flavor that takes a simple dish somewhere special. A squeeze of lime, a handful of queso fresco, and a dash of chile powder finish it off just right.
The best part? This dish plays well with just about everything. Scoop it up with chips as a snack or appetizer, pile it on top of a burger, tuck it into a vegetarian pita pocket, or just grab a spoon and eat it straight from the skillet. We won't judge. Around here, good food doesn't need a fancy occasion — it just needs a little Hatch Green Chile.
