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Skillet Mexican Street Corn

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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 (hello..tortilla chips please!) or top chicken, fish, shrimp, or tacos

Skillet Mexican Street Corn | Simple Healthy Kitchen

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.

Skillet Mexican Street Corn

Remove the corn from the husks and cut the kernels off the cob with a sharp knife.

Skillet Mexican Street Corn

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 kernels should 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)

Mexican Street Corn

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.

Mexican Street Corn | Simple Healthy Kitchen

Serve as a side dish….a great complement to Sheet 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.) 

Skillet Mexican Street Corn

or a rustic salsa/dip…perfect for scooping onto a tortilla chip!

Mexican Street Corn Dip

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!

Mexican Street Corn

Skillet Mexican Street Corn
 
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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
Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 6 servings
Ingredients
  • 6 ears fresh corn, husks removed and kernels cut off cob (about 4-5 cups) *
  • 1 Tbsp vegetable oil
  • 2 Tbsp 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 tsp chili powder (more or less to taste)
  • salt, to taste
Instructions
  1. 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.
  2. 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 Information
Serving size: ⅙ of recipe Calories: 182 Fat: 11.2 g Saturated fat: 4.6 g Carbohydrates: 17.1 g Sugar: 2.9 g Sodium: 246.8 mg Fiber: 2.4 g Protein: 4.9 g Cholesterol: 6.3 mg

 

 

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Comments

  1. 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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  3. 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!

    Reply

    • 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 🙂

      Reply

    • 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.

      Reply

  6. I’m making this dish for our Mexican feast on Christmas day. It sounds delish & will compliment our meal very nicely I think.

    Reply

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