El Pollo Loco Corn Recipe
Ingredients
Directions / Instructions
Why You'll Love This Copycat El Pollo Loco Corn Recipe
If you're a fan of El Pollo Loco, you'll love recreating their flavorful creamy corn at home. This easy copycat recipe combines sweet corn, butter, creamy mayonnaise, tangy lime juice, cotija cheese, and smoky spices for a delicious side dish that's packed with bold Mexican-inspired flavors. It's the perfect accompaniment to grilled chicken, tacos, burritos, enchiladas, fajitas, or barbecue dinners.
Ingredients
- 4 cups sweet corn kernels (fresh, frozen, or canned)
- 2 tablespoons unsalted butter
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Step-by-Step Instructions
1. Cook the Corn
Heat a large skillet over medium heat. Melt the butter, then add the sweet corn kernels. Cook for 5 to 7 minutes, stirring occasionally, until the corn is heated through and lightly caramelized.
2. Season the Corn
Sprinkle in the garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. Stir well to coat every kernel evenly.
3. Make It Creamy
Reduce the heat to low. Stir in the mayonnaise and sour cream until the corn is evenly coated in a creamy sauce.
4. Add the Cheese
Fold in most of the crumbled cotija cheese, reserving a small amount for garnish. Continue stirring until the cheese begins to soften and blend into the mixture.
5. Finish with Lime
Remove the skillet from the heat and stir in the fresh lime juice and chopped cilantro for a bright, fresh flavor.
6. Garnish and Serve
Transfer the corn to a serving bowl. Top with the remaining cotija cheese, an extra sprinkle of chili powder, fresh cilantro, and serve with lime wedges on the side.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain the creamy texture.
Serving Suggestions
Serve this creamy corn alongside grilled chicken, carne asada, tacos, burritos, enchiladas, fajitas, barbecue ribs, burgers, roasted vegetables, or as a topping for nachos and rice bowls.
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