Skillet Mexican Street Corn

This skillet Mexican street corn transforms the beloved grilled street food into an easy stovetop dish that captures all those same tangy, creamy, cheesy flavors without needing a grill. The perfect side dish for taco night, this skillet version delivers authentic street corn flavor in just minutes using frozen corn as a convenient shortcut.

I first made this on a rainy summer evening when we were craving street corn but couldn't fire up the grill. Now it's requested weekly by my family regardless of the weather since it's so much easier than the traditional version.

Ingredients

• Butter: creates a rich base that helps develop sweet caramelized notes in the corn
• Frozen corn: makes this dish possible any time of year and saves the hassle of shucking fresh corn
• Mayonnaise: provides the creamy base that helps other flavors stick to the corn
• Sour cream: adds tanginess and balances the richness of the mayo
• Lime juice: brightens everything with essential acidity that cuts through the richness
• Ground cumin: brings earthy warmth that complements the sweet corn
• Chili powder: adds subtle heat and authentic Mexican flavor profile
• Cotija cheese: is the traditional crumbly Mexican cheese that gives authentic flavor look for it in the specialty cheese section
• Cilantro or green onions: add fresh color and flavor as garnish choose based on your preference

Step-by-Step Instructions

Melt the Butter:

Heat your skillet over medium high heat until hot then add butter allowing it to fully melt and coat the pan surface before adding corn this creates the foundation for flavor development

Add Frozen Corn:

Add the frozen corn directly to the hot buttered skillet stirring frequently to prevent sticking cook just until the corn is heated through about 3 to 4 minutes you want the corn hot but still maintaining its natural crunch

Create the Creamy Sauce:

Add mayonnaise sour cream lime juice cumin and chili powder stirring constantly to coat all corn kernels evenly make sure to scrape the bottom of the pan to incorporate any flavorful bits that may have developed

Incorporate First Cheese Addition:

Add half of the cotija cheese to the hot mixture stirring until it begins to soften and slightly melt into the sauce creating a more cohesive flavor this step helps the cheese flavor permeate throughout the dish

Final Presentation:

Remove from heat and immediately sprinkle the remaining cotija cheese over the top add a final sprinkle of chili powder for color and heat then scatter fresh cilantro or sliced green onions across the surface for bright color and flavor contrast

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This dish reminds me of my first trip to Mexico City where I fell in love with authentic street corn. I was amazed how such humble ingredients created such explosive flavor. The cotija cheese is absolutely non negotiable in my opinion it provides that authentic salty punch that makes this dish special.

Storing Leftovers

This skillet corn keeps wonderfully in an airtight container in the refrigerator for up to 3 days. When reheating add a small splash of water or milk to restore creaminess and warm gently over medium low heat. The flavors actually develop beautifully overnight making leftovers sometimes even better than the first serving. I sometimes make a double batch specifically to have leftovers for adding to salads and grain bowls throughout the week.

Creative Serving Ideas

While delicious on its own this Mexican street corn makes an excellent topping for so many dishes. Spoon it over grilled chicken or fish for an instant upgrade. Use it as a layer in taco bowls or burritos instead of plain corn. My family loves it piled onto nachos with some black beans and extra cheese for a hearty snack. You can even serve it as a warm dip with tortilla chips at parties it disappears quickly.

Making It Your Own

The basic recipe is wonderfully adaptable to your taste preferences. For extra heat stir in a finely diced jalapeño or a dash of hot sauce. If you cannot find cotija cheese feta makes a reasonable substitute though slightly more tangy. For a lighter version replace half the mayonnaise with Greek yogurt. During fresh corn season substitute 4 to 5 ears of fresh corn kernels cut from the cob for an even sweeter summer treat.

Frequently Asked Questions

→ Can I use fresh corn instead of frozen?

Yes, fresh corn works great! Simply cut the kernels off the cob and follow the same cooking instructions.

→ What other cheese can I substitute for cotija?

If you don’t have cotija, queso fresco or feta are excellent substitutes for similar texture and flavor.

→ Can I make this dish spicier?

Absolutely! Add extra chili powder, cayenne, or diced jalapeños for more heat.

→ Is cilantro mandatory for this dish?

No, you can use green onions or skip it entirely if you prefer. Both options will still taste great!

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.