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Close-up of Skillet Mexican Street Corn, richly seasoned

How to grow skillet Mexican street corn in 10 minutes

This recipe is for skillet Mexican street corn, offering a quick and flavorful side dish that combines charred corn with a creamy, tangy sauce. It's perfect for a weeknight meal or a casual gathering.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces frozen corn
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 cup cotija cheese crumbled
  • 2 tablespoons fresh cilantro chopped
For Serving (Optional)
  • lime wedges for serving
  • extra cotija cheese for garnish
Oil
  • 1 tablespoon vegetable oil

Equipment

  • large skillet
  • small bowl

Method
 

Preparation
  1. Heat a large skillet over medium-high heat with vegetable oil until shimmering. Add the frozen corn to the hot skillet in a single layer.
  2. Cook the corn for about 5-7 minutes, stirring occasionally, until it is charred and tender-crisp.
Make the Sauce
  1. While the corn cooks, combine mayonnaise, sour cream or Mexican crema, lime juice, and chili powder in a small bowl. Stir well to combine.
  2. Once the corn is cooked, remove the skillet from the heat and immediately stir in the sauce, crumbled cotija cheese, and fresh cilantro.
Serve
  1. Serve the Mexican street corn warm, garnished with extra cotija cheese and lime wedges if desired.

Notes

For an extra kick, add a pinch of cayenne pepper to the sauce. If you don't have cotija cheese, feta cheese is a good substitute. Ensure the skillet is hot enough to char the corn, but not so hot that it burns.