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.
6ears fresh cornhusks removed and kernels cut off cob (about 4-5 cups) *
¼cupgreen onionsthinly sliced
1jalapeno pepperseeded and stemmed, finely chopped (optional)
½cupfresh cilantro leavesfinely chopped
juice of one medium lime
2ouncescotija cheeseor queso fresco, or feta
1tspchili powdermore or less 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)