Go Back
+ servings
Print Recipe
5 from 6 votes

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


  • 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


  • 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.


* If fresh corn is not available you can use frozen (thawed) or canned corn. (4-5 cups)


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