I made this skillet Homemade Street Corn, a one-pan, family friendly side packed with unexpected flavor twists that make supper and clean up a breeze.

Jump to Recipe

I can’t stop making this Skillet Mexican Street Corn. Its an easy, family friendly side dish loaded with flavor and the kind of thing you pull out when you want dinner to feel special without trying too hard.

The salty tang of cotija cheese and a squeeze of bright lime juice cut through the sweetness of the corn and keep you wanting more. Because it’s a one pot recipe supper time and clean up are way easier.

If you like Authentic Street Corn but not fuss, this is the Recipe For Mexican Corn I reach for over and over.

Ingredients

Print Recipe (No Advertisments)

Sweet, starchy, adds fiber and carbs, some protein, fresh or frozen works
Rich and creamy, mostly fat, boosts richness and carries flavors
Tangy, adds creaminess and a little protein, cuts through richness
Salty, crumbly, gives umami and protein, sprinkle for savory bite
Bright acidity, adds citrusy sour note, helps balance fattiness
Smoky, spicy kick, tiny carbs, lifts flavor with heat and tang
Oil and butter give caramelized corn, add mouthfeel and fat
Herby cilantro and sharp garlic add freshness and aromatic bite
Essential seasoning, enhances all flavors, use to taste
Cayenne or smoked paprika adds heat and smoky depth

Ingredient Quantities

4 ears corn, kernels cut off (about 3 to 4 cups) or 4 cups frozen corn, thawed

1 tablespoon olive oil

1 tablespoon unsalted butter

1/4 cup mayonnaise (regular, not the light stuff)

1/4 cup sour cream or mexican crema

1/2 cup crumbled cotija cheese plus extra for sprinkling

2 tablespoons fresh lime juice (about 1 lime)

1 teaspoon chili powder or Tajin

1 clove garlic, minced

2 tablespoons chopped fresh cilantro

Salt and freshly ground black pepper to taste

Pinch cayenne pepper or smoked paprika for extra heat, optional

How to Make this

Print Recipe (No Advertisments)

1. If using fresh corn, cut the kernels off the cobs by standing each ear upright on a cutting board and slicing down with a sharp knife, or rest the cob in a large bowl so kernels fall into it; if using frozen, thaw and pat dry with paper towels so they dont steam in the pan.

2. Heat a large skillet over medium high heat, add 1 tablespoon olive oil and 1 tablespoon butter, swirl until butter is melted and foamy.

3. Add the corn to the hot skillet in an even layer and let cook without stirring for 2 to 3 minutes so it can char a bit, then stir or toss occasionally until nicely browned in spots, about 6 to 8 minutes total.

4. Stir in the minced garlic during the last minute of cooking so it gets fragrant but doesnt burn.

5. While the corn finishes, in a small bowl combine 1/4 cup mayonnaise, 1/4 cup sour cream or Mexican crema, 2 tablespoons lime juice, 1 teaspoon chili powder or Tajin, a pinch of cayenne or smoked paprika if you want heat, and salt and pepper to taste. Mix until smooth.

6. Remove the skillet from heat and immediately stir the mayo mixture into the warm corn so it coats everything, then fold in 1/2 cup crumbled cotija and 2 tablespoons chopped cilantro.

7. Taste and adjust seasoning, add more lime, salt, chili powder or cayenne if needed.

8. Transfer to a serving dish and sprinkle with extra cotija and a little more chopped cilantro, and extra Tajin or chili powder if you like.

9. Serve warm with lime wedges on the side. Quick tips: use a cast iron skillet for better char, dont overcrowd the pan or the corn will steam, and if you want it smokier try a quick broil for 1 minute but watch closely so it doesn’t burn.

Equipment Needed

1. Large cutting board
2. Sharp chef knife
3. Large bowl (to catch kernels or thaw frozen corn)
4. Heavy skillet or cast iron pan
5. Wooden or silicone spatula
6. Tongs or a sturdy spoon for tossing
7. Small mixing bowl and a fork or whisk
8. Measuring cups and measuring spoons
9. Citrus juicer or reamer
10. Paper towels and a serving dish

FAQ

Can I use frozen corn instead of fresh? Yes, frozen is totally fine. Thaw it, pat it dry so it doesn't steam in the pan, then cook on medium-high to get some browning.

How do I get that charred, smoky flavor? Cook the kernels in a hot cast-iron or heavy skillet without crowding them so they brown, or char whole ears over a gas flame or grill first then cut off the kernels. Add smoked paprika if you want extra smoke.

What can I use instead of cotija cheese? Crumbled feta or queso fresco work well in a pinch. They change the flavor a little but still give that salty crumbly bite.

Can I make this ahead of time? Yes, you can make it a few hours or up to 2 days ahead. Keep it refrigerated in an airtight container. Reheat gently in a skillet and add a squeeze of fresh lime and a little extra cilantro before serving.

How do I keep the corn from getting soggy? Don’t overcrowd the pan and cook on medium-high heat so the water evaporates and the kernels brown. If using thawed frozen corn, pat it dry first and maybe cook a minute longer to drive off extra moisture.

Want it spicier or milder? Adjust chili powder, cayenne, or Tajin to taste. For milder, use less chili powder and skip the cayenne. For more heat add a pinch at a time or toss in chopped jalapeño.

Skillet Mexican Street Corn Recipe Substitutions and Variations

For the corn: use 4 cups canned corn, drained and patted dry, or grill whole ears first for extra char and smoky flavor.
For the mayonnaise: swap with 1/3 cup Greek yogurt or 1/4 cup Mexican crema plus a teaspoon olive oil for richness, or use vegan mayo if you want egg free.
For the cotija cheese: substitute crumbled feta or queso fresco 1 for 1; feta is saltier so taste as you go.
For the cilantro: use chopped flat leaf parsley or thinly sliced green onions for a fresh herb note, add extra lime zest if you miss the cilantro tang.

Pro Tips

– Use a heavy skillet or grill the ears whole for extra smokiness, let the kernels sit undisturbed a couple minutes so they actually char and get those little black bits that add tons of flavor, dont stir them every 10 seconds.
– Dry the corn really well, especially frozen stuff, or it will steam instead of brown; cut fresh corn over a bowl or a bundt pan to catch all the kernels and juice so you dont make a mess.
– Stir the mayo/crema mix in off the heat so it stays creamy, and if it feels too thick warm it for a few seconds in the microwave to loosen it up but dont cook it.
– If you want more smoke try a quick broil or use a kitchen torch for spot charring, and save some cotija to sprinkle on top at the end for texture; feta works in a pinch if you cant find cotija.

Skillet Mexican Street Corn Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made this skillet Homemade Street Corn, a one-pan, family friendly side packed with unexpected flavor twists that make supper and clean up a breeze.

Servings

servings

Calories

422

kcal

Equipment: 1. Large cutting board
2. Sharp chef knife
3. Large bowl (to catch kernels or thaw frozen corn)
4. Heavy skillet or cast iron pan
5. Wooden or silicone spatula
6. Tongs or a sturdy spoon for tossing
7. Small mixing bowl and a fork or whisk
8. Measuring cups and measuring spoons
9. Citrus juicer or reamer
10. Paper towels and a serving dish

Ingredients

4 ears corn, kernels cut off (about 3 to 4 cups) or 4 cups frozen corn, thawed
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup mayonnaise (regular, not the light stuff)
1/4 cup sour cream or mexican crema
1/2 cup crumbled cotija cheese plus extra for sprinkling
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon chili powder or Tajin
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper to taste
Pinch cayenne pepper or smoked paprika for extra heat, optional

Directions

If using fresh corn, cut the kernels off the cobs by standing each ear upright on a cutting board and slicing down with a sharp knife, or rest the cob in a large bowl so kernels fall into it; if using frozen, thaw and pat dry with paper towels so they dont steam in the pan.
Heat a large skillet over medium high heat, add 1 tablespoon olive oil and 1 tablespoon butter, swirl until butter is melted and foamy.
Add the corn to the hot skillet in an even layer and let cook without stirring for 2 to 3 minutes so it can char a bit, then stir or toss occasionally until nicely browned in spots, about 6 to 8 minutes total.
Stir in the minced garlic during the last minute of cooking so it gets fragrant but doesnt burn.
While the corn finishes, in a small bowl combine 1/4 cup mayonnaise, 1/4 cup sour cream or Mexican crema, 2 tablespoons lime juice, 1 teaspoon chili powder or Tajin, a pinch of cayenne or smoked paprika if you want heat, and salt and pepper to taste. Mix until smooth.
Remove the skillet from heat and immediately stir the mayo mixture into the warm corn so it coats everything, then fold in 1/2 cup crumbled cotija and 2 tablespoons chopped cilantro.
Taste and adjust seasoning, add more lime, salt, chili powder or cayenne if needed.
Transfer to a serving dish and sprinkle with extra cotija and a little more chopped cilantro, and extra Tajin or chili powder if you like.
Serve warm with lime wedges on the side. Quick tips: use a cast iron skillet for better char, dont overcrowd the pan or the corn will steam, and if you want it smokier try a quick broil for 1 minute but watch closely so it doesn't burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.