Corn Three Ways: Elote, Succotash & Fritters | CookOS

Corn Three Ways

Name: Corn Three Ways: Elote, Succotash & Fritters
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 ears corn, shucked; ½ cup mayonnaise; 1 tbsp chili powder; ⅓ cup crumbled cotija cheese; ¼ cup freshly chopped cilantro; 1 tbsp vegetable oil; 1 small onion, minced; 1 bell pepper, seeded and diced; ½ cup frozen lima beans; ½ cup frozen okra; 1 cup fresh or frozen corn kernels; 1 small tomato cored and chopped; 1 tsp honey; 1½ tsp salt; 1 tsp ground black pepper; ½ cup chicken stock; ¼ cup cornmeal; ¼ cup flour; 1 tsp paprika; 1 egg; 1 tbsp lemon juice; 1 tbsp oil; 2 cups fresh or frozen corn kernels; 2 scallions or ¼ cup chives, chopped; ½ cup grated parmesan; ⅓ cup cilantro, chopped; ½ sour cream, for garnish

Corn Three Ways combines three distinct corn preparations—traditional elote with cotija cheese and chili powder, a vegetable-forward succotash with lima beans and okra, and crispy fried corn fritters—all requiring minimal prep work and ideal for summer entertaining.

🌍American 🥗Vegetarian 🏷️Corn 🏷️Sides 🏷️Elote 🏷️Succotash Corn fritters

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Total

1h 40m

Servings

Difficulty

Hard

Est. Cost

$46–$76

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 ears corn, shucked
½ cup mayonnaise
1 tbsp chili powder
⅓ cup crumbled cotija cheese
¼ cup freshly chopped cilantro
1 tbsp vegetable oil
1 small onion, minced
1 bell pepper, seeded and diced
½ cup frozen lima beans
½ cup frozen okra
1 cup fresh or frozen corn kernels
1 small tomato cored and chopped
1 tsp honey
1½ tsp salt
1 tsp ground black pepper
½ cup chicken stock
¼ cup cornmeal
¼ cup flour
1 tsp paprika
1 egg
1 tbsp lemon juice
1 tbsp oil
2 cups fresh or frozen corn kernels
2 scallions or ¼ cup chives, chopped
½ cup grated parmesan
⅓ cup cilantro, chopped
½ sour cream, for garnish

27 Ingredients

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Instructions

1
For Elote Corn: Pour 1/2 cup water in to the Suvie rice pot (black handles). Place strainer insert into the pot and place corn in the strainer insert. Cover pot with lid, ensuring pot is centered on the hot plate. Steam for 10 minutes.
2
Meanwhile, combine chili powder, cotija and cilantro on a plate, cover and refrigerate until ready to use.
3
When cook is completed, slather each ear with mayonnaise, and roll in prepared cotija cheese mixture.
4
For Succotash: Combine all ingredients in a Suvie pan. Slow Cook on High in Suvie for 1½ hours. Remove from Suvie and serve.
5
For Corn Fritters: Grease a Suvie pan. Whisk together all ingredients except for the sour cream. Pour into prepared pan and Slow Cook on High in Suvie for 1 hour.
6
After the cook, remove pan from Suvie. Cut fritter into rectangles and serve with a dollop of sour cream.

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Tips & Notes

Pro tips

For elote, ensure corn is still warm when applying mayo and toppings so they adhere evenly and the cheese melts slightly into the kernels.
In succotash, add the softer vegetables (bell pepper) last and cook only until tender-crisp to avoid mushiness; frozen lima beans and okra cook quickly.
For corn fritters, avoid overmixing the batter—a few lumps are fine and keep fritters lighter and fluffier.
Pat corn kernels dry before mixing into fritter batter to reduce splattering and improve browning during frying.

Substitutions

Mayonnaise → sour cream or Greek yogurt (lighter, tangier on elote)
Cotija cheese → feta or queso fresco (same crumbly texture, slightly different flavor)
Chili powder → tajín seasoning or cayenne pepper (spice intensity will vary)
Vegetable oil → butter or olive oil (changes cooking temperature; butter browns faster)

Storage & make-ahead

Store cooked elote in an airtight container for 1 day; reheat gently. Succotash keeps refrigerated for 2–3 days and reheats well on the stovetop. Fried fritters are best fresh but can be stored in an airtight container for 1 day and warmed in a 300°F oven.

Common Questions

Can I make these corn recipes ahead of time?

Elote is best served immediately after cooking. Succotash can be made 1–2 days ahead and reheated gently. Corn fritters are best fried fresh but can be made a few hours ahead and warmed in a 300°F oven for 5 minutes.

What can I substitute for cotija cheese on elote?

Feta cheese, queso fresco, or Parmesan work well. Each will shift the flavor slightly but maintain the salty, crumbly texture.

Can I grill the corn instead of boiling it?

Yes. Grill shucked corn over medium-high heat for 10–12 minutes, turning occasionally, until lightly charred. This adds a smoky flavor that pairs beautifully with the elote toppings.

How do I know when corn fritters are done?

Fry until golden brown on both sides, about 2–3 minutes per side. They should be crispy outside and tender inside. Test one by breaking it open; the interior should be cooked through with no raw batter.

Can I use fresh corn instead of frozen lima beans and okra?

Yes. Fresh or frozen corn kernels can replace lima beans and okra in succotash, though you'll lose the textural variety. Adjust cooking time if using fresh vegetables—they may cook faster.