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    Home » 30 Min. or Less

    Skillet Mexican Street Corn

    Last Updated June 21, 2020. Originally Published August 22, 2016 By Susan 13 Comments

    Jump to Recipe Print Recipe
    Mexican Street Corn in a white bowl with serving spoon

    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  or top chicken, fish, shrimp, or tacos.

     Mexican Street Corn  in a black skillet with serving spoon

    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.

    Ingredients for making Mexican Street Corn

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

    Corn kernels cut from corn cob in a terra cotta bowl

    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)

    Corn kernels cooking a black skillet

    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.

    close up of cooked Mexican Street Corn

    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 being served in a white bowl

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

    Mexican Street Corn being served a dip with tortilla chips

    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 being served in a white bowl

    Print Recipe Pin Recipe

    Skillet Mexican Street Corn

    Skillet Mexican Street Corn is loaded with flavor! Sweet summer corn (fresh or frozen) is toasted/charred it in a skillet and topped with a bit of mayo, green onion, jalapeno (optional) cilantro, crumbled cotija cheese and chili powder. Serve as a side dish, a dip  or top chicken, fish, shrimp, or tacos.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Side Dish
    Cuisine: Mexican
    Servings: 6 servings
    Calories: 182kcal
    Author: Susan | SimpleHealthyKitchen.com

    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

    • 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.
    • 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

    Serving: 1serving | Calories: 182kcal | Carbohydrates: 17.1g | Protein: 4.9g | Fat: 11.2g | Saturated Fat: 4.6g | Cholesterol: 6.3mg | Sodium: 246.8mg | Fiber: 2.4g | Sugar: 2.9g
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    About Susan

    Reader Interactions

    Comments

    1. Tami S

      July 02, 2019 at 8:11 am

      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!

      Reply
    2. Andrea

      July 05, 2018 at 8:36 pm

      This is the best Tex Mex side I have ever tasted. Serve it with cheesy chicken enchiladas and it is always a hit. Thank you!

      Reply
    3. Jessica

      June 05, 2018 at 12:32 pm

      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
      • Susan

        June 07, 2018 at 7:03 pm

        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
    4. Brigitte

      April 16, 2018 at 1:34 pm

      Great go to recipe at our house now. This is great!

      Reply
      • Susan

        April 18, 2018 at 7:15 pm

        Thanks Brigitte!

        Reply
    5. Alexis

      January 18, 2018 at 1:21 pm

      Can I use canned corn?

      Reply
      • Susan

        January 20, 2018 at 10:43 pm

        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. michelin donaho

      December 22, 2017 at 7:39 pm

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

      Reply
    7. Summer L.

      October 03, 2017 at 6:09 pm

      OMG. This is so good! I made it as a side for our chicken tacos. I will definitely make this again!

      Reply
      • Susan

        October 11, 2017 at 8:24 pm

        Yeah! Thanks Summer! Glad to hear you enjoyed it!

        Reply
      • Diane Friend

        May 26, 2018 at 4:07 pm

        Can you serve this cold or reheat it?

        Reply
        • Susan

          June 28, 2018 at 8:04 pm

          You can do either!

          Reply

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