Skillet Mexican Street Corn
A quick and easy way to get all the smoky, creamy, zesty flavor of classic Mexican street corn without a grill. This version is made in a skillet and comes together in minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 6 ears fresh corn, kernels removed (about 4–5 cups)
- 1 tbsp vegetable oil
- 2 tbsp mayonnaise
- ¼ cup sliced green onions
- ½ cup chopped fresh cilantro
- 1 medium lime, for juice
- 2 oz crumbled cotija cheese
- 1 tsp chili powder
- Salt to taste
Instructions
- Heat a large skillet (cast iron works best) with vegetable oil over medium-high heat.
- Add corn kernels and spread in an even layer. Cook for 2-3 minutes without stirring to get a good char.
- Toss the corn, then let it cook for another 2-3 minutes without stirring.
- Once the corn is charred to your liking (a mix of golden and toasted kernels is perfect), remove the skillet from the heat.
- Add the mayonnaise, green onions, cilantro, lime juice, cotija cheese, and chili powder to the skillet.
- Stir everything together until the corn is fully coated. Season with salt to taste.
- Serve immediately while warm.
Notes
- Serving: This dish is a perfect side for grilled meats, tacos, or enchiladas. It also makes a great dip with tortilla chips.
- Tips & Tricks: For a spicier kick, add a finely chopped jalapeño. Can’t find cotija? Feta or queso fresco work great. You can use frozen or canned corn in a pinch, just be sure to drain it well.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Freezing is not recommended.
Find it online: https://new.projuktigeek.com/skillet-mexican-street-corn/