Skillet Mexican Street Corn
Skillet Mexican Street Corn is a quick and flavorful twist on the classic Elote. This dish combines charred sweet corn with creamy mayonnaise, tangy lime juice, salty Cotija cheese, and a hint of spice for a vibrant side perfect for any meal. It’s easy to make and packed with bold Mexican-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
- 6 ears fresh corn (husks removed, kernels cut off; about 4–5 cups)
- 1 tablespoon vegetable oil
- 2 tablespoons mayonnaise
- ¼ cup green onions, thinly sliced
- 1 jalapeño pepper, seeded and finely chopped (optional)
- ½ cup fresh cilantro leaves, finely chopped
- Juice of one medium lime
- 2 ounces Cotija cheese (or queso fresco/feta), crumbled
- 1 teaspoon chili powder (adjust to taste)
- Salt, to taste
Instructions
- Char the Corn: Heat vegetable oil in a large skillet over medium-high heat. Add corn kernels and spread evenly. Let cook undisturbed for 2–3 minutes until lightly charred. Toss and repeat twice more until all sides are evenly charred (about 9 minutes total). Pro Tip: Avoid stirring too often to ensure proper caramelization. Look for golden-brown kernels with smoky edges.
- Mix Ingredients: Turn off the heat and stir in mayonnaise, lime juice, chili powder, and salt until well coated. Visual Cue: The corn should look glossy and evenly mixed with creamy sauce.
- Add Freshness: Fold in green onions, cilantro, jalapeño (if using), and half of the crumbled Cotija cheese. Mix gently to combine.
- Garnish & Serve: Transfer to a serving dish and sprinkle with remaining Cotija cheese. Garnish with extra cilantro or lime wedges for added flair.
Notes
Serving Suggestions:
Pair this dish with tacos, grilled chicken, or barbecue ribs. It also works great as a topping for nachos or salads or as a dip with tortilla chips.
Tips & Tricks:
- Use fresh sweet corn during summer for optimal flavor; frozen or canned corn works well during off-season (thaw or drain first).
- Adjust chili powder for your preferred spice level—chipotle chili powder adds smokiness!
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or microwave briefly until warmed through. Add a splash of lime juice before serving to refresh flavors.
Find it online: https://mexicanrecipe.info/skillet-mexican-street-corn/