Skillet Mexican Street Corn is made with fresh sweet corn and topped with cilantro, onions and Mexican cheese.
In this Post: Everything you need for Skillet Mexican Street Corn
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
Do I have to use ears of corn?
No, you can definitely use canned or frozen corn, but fresh is always better in my opinion!
Where can I find Cotija cheese?
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.
Can I save leftovers?
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.
Your fork is waiting.
Skillet Mexican Street Corn
- 5 cups fresh corn (from about 6 ears)
- 1 tablespoon unsalted butter
- 1 tablespoon mayonnaise
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ⅛ teaspoon cayenne
- 1 lime juiced (about 2 tablespoons)
- 1 tablespoons finely chopped red onion (or substitute scallions)
- ¼ cup crumbled Cotija cheese
- ¼ cup finely chopped cilantro
- lime wedges for serving (optional)
- 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.