Skillet Mexican Street Corn is made with fresh sweet corn and topped with cilantro, onions and Mexican cheese.
Sweet corn during the last few weeks of summer will always hold a special place in my heart. It will always remind me of my Papa Leo who traveled here from California every summer making it a point to enjoy as much Midwest sweet corn as possible during his visit!
My entire family loves corn so we have been making it a lot lately. We often grill it, toss it into soups or throw it into salads at lunchtime. Just when I thought it couldn’t get any better, my friend Mary introduced me to a new favorite recipe: Skillet Mexican Street Corn.
If you’re a busy home chef (and who isn’t), this book is for YOU!
Mary is a busy mom of boys just like myself so I know that these recipes are not only fast to make but are 100% kid-friendly. With a variety of recipes including appetizers, salads, entrees, sides, and desserts, each dish is made with simple, easy-to-find ingredients.
Frequently Asked Questions
No, you can definitely use canned or frozen corn, but fresh is always better in my opinion!
You should be able to find it in your grocery store in the cheese and dairy section. It’s often sold in a block and will need to be crumbled.
While this side dish is best eaten the same day, you can throw leftovers in the skillet again to reheat or add them to a salad or tacos.
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Skillet Mexican Street Corn?
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Ingredients
Instructions
- Remove the kernels from the corn and set aside.
- Melt the butter in a large nonstick skillet over medium-high heat. Add the corn, mayonnaise, salt, chile powder and cayenne. Stir to coat and cook for about three minutes, until hot.
- Remove from the heat and transfer to a serving dish. Drizzle with the lime juice and sprinkle with the onion, cheese and cilantro. Stir to combine. Serve with lime wedges, for an extra kick of lime, if desired.
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