Skillet Mexican Street Corn Recipe

Do you love Mexican Street Corn (Elote) but want something a little easier to eat? This skillet version packs all the bold, delicious flavors of the classic dish—sweet corn, creamy mayo, tangy lime, salty Cotija cheese, and a touch of chili spice—without the mess. It’s quick, simple, and perfect for any occasion. Plus, there’s an incredible history behind this dish that combines ancient Mesoamerican traditions with Spanish influences. Ready to bring these vibrant flavors to your table? Let’s get started!

Recipe Highlights

Here’s a quick overview:

• Time: Just 25 minutes (10 minutes to prep, 15 minutes to cook).
• Serves: 6 people. Need more or less? You can easily scale up or down.
• Difficulty: Super easy—even if you’re a beginner in the kitchen.
• Equipment Required:
  • Large skillet (cast iron is best for charring).
  • Sharp knife (to cut the corn off the cob).
  • Bowl for mixing ingredients.

Shortcuts and Substitutes

• No cast iron skillet? No problem—use any heavy-bottomed pan.
• Fresh corn not in season? Frozen or canned corn will do.
• Missing Cotija cheese? Feta or queso fresco are great alternatives.

Ingredients

What You’ll Need:

• 6 ears of corn (husks removed, kernels cut off; or about 4–5 cups).
• 1 tablespoon vegetable oil (for cooking).
• 2 tablespoons mayonnaise (or swap with sour cream).
• ¼ cup green onions, sliced thin.
• 1 jalapeño pepper, diced (optional if you don’t like heat).
• ½ cup fresh cilantro, chopped.
• Juice from 1 lime.
• 2 ounces Cotija cheese, crumbled (or use feta/queso fresco).
• 1 teaspoon chili powder (adjust to taste).
• Salt, to taste.

A Few Notes:

• Fresh sweet corn in the summer gives the best flavor, but frozen corn is a lifesaver in winter.
• Hate cilantro? Swap it out for parsley or more green onions.

How to Make It (Step-by-Step)

1. Char the Corn

Heat the oil in a large skillet over medium-high heat. Spread the corn evenly in the pan. Let it sit for 2–3 minutes without stirring—you want a nice smoky char. Toss occasionally and keep cooking for about 9 minutes, until the kernels are caramelized and golden-brown with some blackened edges.

Pro Tip: Listen for that sizzling sound! That’s how you know it’s working.

2. Add Flavor

Turn off the heat. Stir in the mayonnaise, lime juice, chili powder, and salt until the corn is fully coated.

3. Mix in Fresh Ingredients

Fold in the green onions, cilantro, jalapeño (if using), and half the cheese. Give it a quick taste test—add more chili or lime if you like extra kick or tang.

4. Garnish & Serve

Pop it into a serving dish. Sprinkle the rest of the cheese on top and add a little cilantro or lime wedges for flair. Done!

Make It Your Own

Want to switch things up?

• Spice it up: Add cayenne, chipotle powder, or red pepper flakes.
• Tone it down: Skip the jalapeño or chili powder for a milder dish.
• Add some extras: Try roasted garlic, smoked paprika, or even diced avocado for a twist.
• Seasonal hack: Use fresh corn in the summer and frozen fire-roasted corn in the colder months—it’s just as smoky and tasty!

Serving & Storing Ideas

How to Serve It:

This dish works as a side for tacos, grilled chicken, or barbecue ribs. You can even use it as a topping for nachos, salads, or burrito bowls—or enjoy it straight with a handful of tortilla chips!

Storage Tips:

Got leftovers? Keep them in an airtight container in the fridge for up to 4 days. To reheat, use a skillet over low heat to keep the texture intact or microwave for a quick fix. Freshen it up with a squeeze of lime before serving!

Why You’ll Love It

This Skillet Mexican Street Corn is everything you need in a side dish—flavorful, fast, and fun. Whether it’s Taco Tuesday or a backyard barbecue, it’s a crowd-pleaser you’ll come back to again and again. Trust me, this dish is a keeper. Give it a try and enjoy the flavors of Mexico without leaving your kitchen. Happy cooking!

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