Skillet Mexican Street Corn
Skillet Mexican Street Corn is a quick and easy side dish to add to just about any dinner. Everything you love about Mexican Street Corn on the Cob but much easier to serve and enjoy! Buttery corn with a creamy sauce, a splash of lime and cotija cheese.
Servings: 4 servings
Calories: 396kcal
Ingredients
- 2 tablespoons butter
- 4 cups frozen corn
- ¼ cup mayonnaise
- ¼ cup sour cream
- juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ cup cotija cheese
- ¼ cup cilantro or green onions
Instructions
- Melt butter in a large skillet over medium- high heat. Stir in frozen corn. Cook just until corn is heated through, stirring often.
- Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
- Add half of cotija cheese, stirring until melted.
- Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions.
Video
Notes
Street Corn Salad: Mix cooked and cooled corn with remaining ingredients and mix well. Chill until ready to serve.
- Cheese: Substitute crumbled feta cheese, queso fresco or Parmesan for the cotija.
- Make it Spicy: Add cayenne pepper for a spicy kick.
- Garnish: If you aren't a fan of cilantro flavor, try garnishing with green onions or jalapenos.
- Corn: Use fresh corn, cut from the cobb (cook it on the grill until slightly charred) or canned corn, drained.
- Feed a Crowd: Double or triple this recipe as needed, it's great to feed a crowd.
- Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.
Nutrition
Serving: 1g | Calories: 396kcal | Carbohydrates: 41g | Protein: 9g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 45mg | Sodium: 367mg | Fiber: 5g | Sugar: 7g
