Published: · Modified: by Susan Randall · This post may contain affiliate links · 13 Comments
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Skillet Mexican Street Corn is loaded with flavor! Sweet summer corn is delicious all on its own but when you char it in a skillet and add a bit of mayo, green onion, jalapeno (optional) cilantro, crumbled cotija cheese and chili powder. Oh my! Oh my! Oh my!
Serve as a side dish, a dip or top chicken, fish, shrimp, or tacos.
I'm using in-season sweet summer corn on the cob for this dish. But don't worry! if corn is not in season you can absolutely substitute either frozen or canned corn.
Remove the corn from the husks and cut the kernels off the cob with a sharp knife.
This next part requires a bit of discipline, well at least it did for me! I'm a " stirrer". I'm not sure I've ever called myself that before...but it's true! Whenever I put food in a pan it's an automatic reaction to stir..and stir..and stir so nothing burns. But the secret to great Skillet Mexican Street Corn is to get the corn a little charred. To do that you have to just sit back and let the corn do it's thing, NO STIRRING!
After about 2-3 min. of cooking, the kernelsshould be getting a nice little char, then you can give them a stir and wait another 2-3 min. before stirring again. Repeat one more time. (Cooking time is about 8-10 min. in total)
I love how the corn turns such a vibrant shade of yellow when you cook it!
Mix in the mayo, green onions, chili powder, jalapeno (if using), cilantro and cotija cheese.
Serve as a side dish....a great complementtoSheet Pan Chicken Fajitas(Perfectly seasoned juicy chicken, bell peppers, and caramelized onions nestled in soft flour tortillas and topped with a squeeze of fresh lime and a sprinkling of fresh cilantro..Ready in 20 mins.)
or a rustic salsa/dip...perfect for scooping onto a tortilla chip!
Skillet Mexican Street Corn also makes a great topping for chicken, fish, shrimp or tacos. Add some chopped lettuce and make a corn salad, so many options!
Skillet Mexican Street Corn
Susan Randall
Skillet Mexican Street Corn is loaded with flavor! Sweet summer corn (fresh or frozen) is toasted/charred it in a skillet and topped with a bit of mayo, green onion, jalapeno (optional) cilantro, crumbled cotija cheese and chili powder. Serve as a side dish, a dip or top chicken, fish, shrimp, or tacos.
5 from 22 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine Mexican
Servings 6 servings
Calories 182 kcal
Ingredients
- 6 ears fresh corn husks removed and kernels cut off cob (about 4-5 cups) *
- 1 tablespoon vegetable oil
- 2 tablespoon mayonnaise
- ¼ cup green onions thinly sliced
- 1 jalapeno pepper seeded and stemmed, finely chopped (optional)
- ½ cup fresh cilantro leaves finely chopped
- juice of one medium lime
- 2 ounces cotija cheese or queso fresco, or feta
- 1 teaspoon chili powder more or less to taste
- salt to taste
Instructions
Heat oil in a large skillet over medium high heat. Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Toss corn and let cook for an additional 2-3 minutes (without stirring). Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides. Turn off heat.
Add remaining ingredients and stir to incorporate. Add salt to taste. Serve immediately.
Notes
* If fresh corn is not available you can use frozen (thawed) or canned corn. (4-5 cups)
Nutrition
Serving: 1servingCalories: 182kcalCarbohydrates: 17.1gProtein: 4.9gFat: 11.2gSaturated Fat: 4.6gCholesterol: 6.3mgSodium: 246.8mgFiber: 2.4gSugar: 2.9g
Tried this recipe?Let us know how it was!
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About Susan Randall
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Comments
Tami S
Absolutely delicious! A new family favorite. I made a double batch (fresh corn was on sale..) and my husband took the leftovers to work with him yesterday for the guys to try and they loved it, too! Thank you!
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Andrea
This is the best Tex Mex side I have ever tasted. Serve it with cheesy chicken enchiladas and it is always a hit. Thank you!
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Jessica
I find myself remaking this recipe a few times a month, it is that good. I love the charred taste of the corn and usually just use frozen corn as it works just as well. Thank you!
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Susan
Thanks Jessica! I'm with you on the charred taste of corn! I don't know if you've discovered Trader Joes Frozen "Roasted corn" ? I sometimes like to do 1/2 frozen regular corn and 1/2 frozen TJ's Roasted corn for some extra smokiness. I appreciate you taking the time to leave a comment 🙂
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Brigitte
Great go to recipe at our house now. This is great!
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Susan
Thanks Brigitte!
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Alexis
Can I use canned corn?
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Susan
Hi Alexis...I dont why not!..I havent personally tried canned corn , but I think it would work just fine. Would love to hear your thoughts if you do make it with canned corn.
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michelin donaho
I'm making this dish for our Mexican feast on Christmas day. It sounds delish & will compliment our meal very nicely I think.
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Summer L.
OMG. This is so good! I made it as a side for our chicken tacos. I will definitely make this again!
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Susan
Yeah! Thanks Summer! Glad to hear you enjoyed it!
Reply
Diane Friend
Can you serve this cold or reheat it?
Reply
Susan
You can do either!
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