Fresh sweet corn is sautéed with spices before being tossed with lime juice 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.
Your fork is waiting.
Skillet Mexican Street Corn
Ingredients
- 5 cups fresh corn from about 6 ears
- 1 tablespoon unsalted butter
- 1 tablespoon mayonnaise
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne
- 1 lime juiced about 2 tablespoons
- 1 tablespoons finely chopped red onion or substitute scallions
- 1/4 cup crumbled Cotija cheese
- 1/4 cup finely chopped cilantro
- lime wedges for serving optional
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.
Nutrition
Monica Lamb
My family loves this simple dish.
Liz DellaCroce
I’m so happy!
Tim
Living in Los Angeles I can tell you Mexican Street corn is almost litterally on every street corner and that I have my pickings for my favorite. Now I can make my own at home. Love the food trucks around my neighbohood (I live just west of downtown LA in Korea Town), but you can’t always go out to eat. This recipe absolutely rocks, and is much easier to chow down much more then just an ear of corn and not look like a total glutton! Will sign up for you blog as I am sure you have many other gems to try! I have food issues and need heathly, yummy food to gain weight and have no doubt your recipes will help! : )
Liz DellaCroce
I’m so glad you liked it Tim!!!
Ashley
Do you have to cook/boil the fresh corn before cutting off the cob and mixing in the skillet?
Liz DellaCroce
No you don’t!
Laura Vickers
It was too hot to grill outside so we tried this recipe. I’m so glad I did! The flavors were wonderful. Just enough heat for me with the red pepper. Loved it!
Liz DellaCroce
So glad!!!!!
Rhonda Southard
This was amazing!! I made it two nights in a row because we loved it so much!! This will definitely be a repeat in or kitchen. Thank you for the clear instructions and the manageable ingredients! I don’t necessarily love to cook, but I didn’t mind putting this delicious little gem together.
Liz DellaCroce
Oh I’m so glad to hear it Rhonda!
Bodas de casamento
HUmmmmmm Delicious