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
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
Ingredients
- 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)
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.
My family loves this simple dish.
I’m so happy!
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! : )
I’m so glad you liked it Tim!!!
Do you have to cook/boil the fresh corn before cutting off the cob and mixing in the skillet?
No you don’t!
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!
So glad!!!!!
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.
Oh I’m so glad to hear it Rhonda!
HUmmmmmm Delicious
What adjustments need to made if using frozen corn
Just less cook time :)
Delicious!!! ^^
So glad you enjoyed it!
Will canned corn work?
Absolutely but I’d suggest frozen first!
WOW! I really love this mexican street corn very much! Great post about it i was searching for it long times. Thanks a lot for great share
I hope you love it!
Thanks for sharing great recipe.
I just want to thank you. I made this meal yesterday and it was wonderful. My wife and kids loved it. I’ll bookmark the page.
Thank you so much Julian! I’m so glad you enjoyed it!!!
I guess my family has some strong taste buds, because I had to double the seasonings, mayo and lime. Recipes are all about adjustments to your liking, so Thanks for the idea of making it this way though.
That’s awesome that they do and good for you for being confident enough in the kitchen to know that cooking is all about adaptation!!!
Hummmm even makes your mouth water.
Hope you love it!
Hi Liz!
WOW! Skillet Mexican Street Corn! Really, i love this one very much! I was searching long time for this perfect recipe and got it in your blog! Got all the things clearly what you have explained.
Anyway, thanks for sharing this informative post!
Keep it up, Liz!
Bookmarked!
I’m so glad you loved it!!! Enjoy!
owooh…only 10 minutes to do this meal? I’ll try today and surprise my boyfriend =) tks
I hope you love it!
Liz!! Your photos are gorgeous and now I’m craving corn like mad. My family seriously adores this recipe. I’m so happy that you’re enjoying the cookbook and that you liked the corn! Thanks so much!!
I heart you friend! Congrats on your book!
This sounds sooooo good. I’ve had this with the corn still on the cob at my favorite Mexican restaurant, and loved it. So I’m looking forward to trying this. I just ordered that cookbook – I’m not sure whose review made me decide to get it, but I’m glad to see your take on the book, which supports my decision to get it.
I’m so glad you ordered her book! I hope you love it!