Mexican Street Corn Recipe
Mexican Street Corn is a tasty and creamy side dish that’s full of flavor. It’s easy to make and ready in just 15 minutes. You get all the deliciousness of classic street corn with butter, cheese, and a hint of spice without having to grill the corn on the cob. This skillet version is perfect for weeknight dinners, family gatherings, or BBQs.
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Key Ingredients in Mexican Street Corn
- Corn: You can use fresh, frozen, or canned corn. Fresh corn gives the best flavor, but frozen or canned works well too.
- Butter: Adds a rich, creamy taste to the corn.
- Mayonnaise and Sour Cream: These make the corn extra creamy and tangy.
- Lime Juice: Gives a bright and fresh flavor that balances the richness.
- Cheese: Cotija cheese is traditional, but feta or Parmesan can be used as a substitute.
- Spices: Chili powder, cumin, and optional cayenne pepper give the corn a little kick.
- Herbs: Fresh cilantro or green onions make the dish colorful and flavorful.
Why You’ll Love It
- Quick and Easy: Ready in just 15 minutes with minimal prep.
- Deliciously Creamy: The combination of butter, cheese, and sauce makes it rich and flavorful.
- Versatile: Works as a side for tacos, grilled chicken, or BBQ dishes.
- Customizable: Adjust the spice, cheese, or herbs to your liking.
- Crowd-Pleaser: Great for family meals, parties, or potlucks.
Easy Mexican Street Corn Skillet Recipe
This Easy Mexican Street Corn Skillet is a quick and delicious side dish full of buttery, cheesy, and slightly spicy flavors. It’s perfect for weeknight dinners, BBQs, or any Mexican-inspired meal. You get all the flavors of classic Mexican street corn without the hassle of grilling on the cob.
Ingredients
- 2 tablespoons butter
- 4 cups corn fresh, frozen, or canned
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder add more for spice
- 1/2 cup crumbled Cotija cheese or feta/Parmesan
- 1/4 cup chopped cilantro or green onions
- Optional: pinch of cayenne pepper for extra heat
- Optional: Tajín seasoning for garnish
Instructions
- Cook the corn: In a large skillet, melt butter over medium-high heat. Add corn and cook until heated through, stirring often.
- Make the sauce: In a small bowl, mix mayonnaise, sour cream, lime juice, cumin, chili powder, and cayenne if using.
- Combine: Pour the sauce over the warm corn, stirring to coat evenly. Add half of the Cotija cheese and stir until melted.
- Garnish and serve: Sprinkle the remaining cheese on top and garnish with cilantro or green onions. Add Tajín seasoning if desired. Serve immediately.
Notes
Tips and Variations:
- Cheese Substitute: Use feta, Parmesan, or queso fresco if Cotija isn’t available.
- Make it Spicy: Add extra chili powder or a pinch of cayenne pepper.
- Serve Cold: Chill leftovers for a tasty corn salad.
- Feed a Crowd: Double or triple the recipe for parties or gatherings.
- Leftovers: Store in an airtight container in the fridge for 3-4 days. Reheat in a skillet with a little butter.
