Skillet Mexican Street Corn Recipe
If you’re searching for a quick, craveable side that explodes with flavor, look no further than Skillet Mexican Street Corn. This vibrant dish transforms everyday ingredients into a fiesta for your taste buds, combining sweet corn with creamy, spicy, tangy, and cheesy notes. Whether served as a side or scooped up with chips as an appetizer, Skillet Mexican Street Corn brings the magic of Mexican street food right to your kitchen—no grill required! Trust me, once you try this, it’ll earn a recurring spot in your mealtime lineup.
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each component in Skillet Mexican Street Corn is key to its dazzling flavor. If you want maximum taste with minimum fuss, these pantry staples and fresh flavors pack a punch in under 20 minutes.
- Butter: Adds rich flavor and ensures the corn gets those irresistible golden edges.
- Frozen corn: The cornerstone of this recipe; sweet, juicy, and so convenient any time of year.
- Mayonnaise: Lends luxurious creaminess and helps the spices cling to each kernel.
- Sour cream: Brings tang and silkiness, rounding out the creamy base for your sauce.
- Lime juice: Freshly squeezed for brightness and zing; don’t skip this!
- Ground cumin: Adds earthy, smoky notes that make the dish taste complex and traditional.
- Chili powder: For depth and a gentle kick that wakes up the palate.
- Cotija cheese: Salty, crumbly, and absolutely authentic—like Mexican parmesan!
- Cilantro or green onions: Fresh herbs for color, freshness, and extra pop at serving time.
How to Make Skillet Mexican Street Corn
Step 1: Sauté the Corn
In a large skillet over medium-high heat, melt the butter until it’s foaming and fragrant. Add your frozen corn straight from the bag—no need to thaw. Stir frequently as it cooks for about 7–8 minutes, letting the kernels warm and a bit of caramelization develop. That golden color equals tons of flavor!
Step 2: Mix in the Creamy Sauce
Once the corn is hot and starting to brown, reduce the heat to medium. Stir in the mayonnaise, sour cream, fresh lime juice, ground cumin, and chili powder. Keep mixing until every kernel is glossy and coated in this luscious, spicy, tangy sauce. This is where your Skillet Mexican Street Corn earns its signature flavor.
Step 3: Add the Cheese
Sprinkle in half of the cotija cheese and stir until it just begins to melt and the mixture is uniformly creamy. This brings a salty richness that’s essential to authentic street corn!
Step 4: Garnish and Serve
Turn off the heat and finish strong: add the rest of your cheese right on top, then shower everything with a fresh scatter of cilantro or green onions and one last pinch of chili powder. Serve straight from the skillet for that casual, unforgettable street-food vibe.
How to Serve Skillet Mexican Street Corn
Garnishes
When it comes to Skillet Mexican Street Corn, those finishing touches make all the difference. Extra cotija, a flurry of chopped cilantro or green onions, and just a dusting of chili powder amp up the look and the punch of each bite. For a burst of extra freshness, try adding a few lime wedges on the side so everyone can squeeze as they please.
Side Dishes
This corn was born to be a scene-stealer at any table. It pairs beautifully with grilled meats, tacos, BBQ chicken, or veggie fajitas. I love to scoop it next to simple black beans and rice for a truly satisfying meal. Thanks to its bold flavors, Skillet Mexican Street Corn complements just about anything with a hint of Mexican flair.
Creative Ways to Present
Get playful! Spoon Skillet Mexican Street Corn into lettuce cups for easy handheld bites at parties, pile it onto baked potatoes, or even pass it around with tortilla chips for a unique party dip. For an unforgettable brunch, scatter it over scrambled eggs or avocado toast—the color and crunch are guaranteed to wow.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftover Skillet Mexican Street Corn, let it cool before transferring it to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days—and sometimes, it’s even better the next day!
Freezing
While best enjoyed fresh, you can freeze this corn for later. Place cooled leftovers in a freezer-safe container, label, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
For the tastiest results, reheat your Skillet Mexican Street Corn in a skillet over medium heat, adding a splash of milk or cream if needed to loosen it up. The microwave will work in a pinch—just cover to prevent splatters and heat in short intervals, stirring often.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! In peak corn season, fresh kernels cut off the cob will make this dish even sweeter and more vibrant. Just sauté a couple of extra minutes to get them tender.
Is there a substitute for cotija cheese?
If you can’t find cotija, try feta or even grated parmesan. Both offer that salty, crumbly element, though the flavor will be slightly different. Still delicious!
How spicy is Skillet Mexican Street Corn?
The dish packs mild heat from the chili powder, which most find manageable. If you crave more spice, add a dash of cayenne or serve with hot sauce on the side.
Can I make this ahead for a party?
Definitely! Make Skillet Mexican Street Corn a few hours ahead, store covered in the fridge, and gently reheat before serving. Just add fresh garnishes right before bringing it to the table.
What’s the best way to eat leftovers?
Leftover Skillet Mexican Street Corn is incredibly versatile! Tuck it into quesadillas, sprinkle it onto salads, or even toss with cooked pasta for an unexpected twist.
Final Thoughts
Every time I make Skillet Mexican Street Corn, it’s gone in a flash—which always feels like the highest compliment. If you’re after something fast, flavor-packed, and just a little bit special, give this recipe a try. And don’t forget to pile on those garnishes for the full street corn experience. Happy cooking!
Print
Skillet Mexican Street Corn Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Skillet Mexican Street Corn recipe is a delicious twist on a classic street food favorite. With creamy textures and zesty flavors, it’s perfect for a flavorful side dish.
Ingredients
Ingredients:
- 2 tablespoons butter
- 4 cups frozen corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- juice of 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup cotija cheese
- 1/4 cup cilantro or green onions
Instructions
- Melt butter in a large skillet over medium-high heat. Stir in frozen corn. Cook until corn is heated through, stirring often.
- Stir in mayonnaise, sour cream, lime juice, cumin, and chili powder.
- Add half of cotija cheese, stirring until melted.
- Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Mexican street corn, skillet corn, side dish
