Charred sweet corn, lime, cotija, and cilantro, all in one skillet in under 15 minutes. This is Mexican street corn without the cob, and it’s the recipe I make on repeat all summer.
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, I discovered Skillet Mexican Street Corn. My friend Mary first got me hooked on this one, and I have been making my own version of it ever since. Fresh corn, a hot skillet, and a few minutes of patience for the char. That’s the whole trick!
Ingredients
- Corn: Fresh is best in summer. I love to cut it fresh off the cob. Frozen works well year-round. Thaw and pat dry first so it chars instead of steams.
- Cheese: Cotija is traditional. Feta is a reasonable swap if that’s what you have.
- Creamy base: Mayonnaise is classic. A spoonful of sour cream or Mexican crema stirred in makes it richer.
How to Make Skillet Mexican Street Corn
Step 1. Start by removing the corn kernels from corn cobs and set aside.
Step 2. Then heat up your cast iron skillet over medium-high heat and melt the butter.
Step 3. Add the corn to the skillet, and season with the cayenne, chili powder, and some salt and pepper to taste.
Step 4. Stir in the mayo and red onion, and cook until hot. Then turn off the heat, add the cotija and cilantro, and squeeze the lime juice over the top.
Serve and enjoy your Skillet Mexican Street Corn!
Ways to Serve
This is one of those side dishes that never stays a side dish for long in my house. Spoon it over Mexican Street Tacos or Chorizo and Egg Breakfast Tacos, pile it into a Taco Salad Bowl, or serve it with a bowl of Baked Corn Tortilla Chips for scooping.
More Recipes You’ll Love
- Grilled Baja Fish Tacos with Cabbage Slaw
- Cucumber Pico de Gallo
- Slow Cooker Caldo de Pollo
- Authentic Shrimp Ceviche
- Cuban Black Beans and Rice
Eat It, Like It, Share It!
Did you try making this recipe and love it? Snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your drink!
Your fork is waiting.
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, chili 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
Frequently Asked Questions
Elote is corn served on the cob, dressed with mayo, cheese, chili powder, and lime. Esquites is the same flavor off the cob, which is exactly what this skillet version is. Same toppings, no cob required.
Yes. Make it up to a day ahead and store it covered in the fridge. Add the cilantro and a fresh squeeze of lime right before serving so both stay bright.
Chili powder keeps it mild. For more kick, add a pinch of cayenne or a minced jalapeño with the corn while it cooks.
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