Skillet Mexican Street Corn Recipe

Mexican Street Corn, or Elote, is a beloved street food that combines the sweetness of corn with the bold flavors of chili, cheese, and lime. This Skillet Mexican Street Corn Recipe brings the magic of elote into your kitchen, minus the grilling. With easy-to-find ingredients, this dish is quick, easy, and bursting with flavor.

Serve it as a side dish, a taco filling, or even a topping for salads. Let’s explore this delicious recipe step-by-step, including helpful tips, variations, and serving ideas.

Traditionally, Mexican street corn is grilled and served on the cob, covered in a mixture of mayonnaise, cheese, lime juice, and spices. This recipe takes those same bold flavors and transforms them into an easy, skillet-cooked version that’s perfect for any season.

Why You’ll Love This Recipe

• Quick and Simple: Ready in less than 20 minutes, this recipe is perfect for busy weeknights.
• Versatile: Enjoy it as a side dish, taco filling, salad topper, or even as a dip.
• Customizable: You can adjust the heat level, experiment with toppings, and swap out ingredients based on preference.
• Great for All Seasons: Since you can use canned or frozen corn, this recipe is available any time of year.

Preparation and Cooking Tips

• Char the Corn: For an authentic flavor, allow the corn to char slightly in the skillet. This caramelizes the natural sugars and adds a smoky taste.
• Use a Cast Iron Skillet: A cast iron skillet retains heat well, allowing the corn to brown evenly.
• Prep Ingredients Beforehand: This dish cooks quickly, so it’s best to have everything pre-measured and ready.
• Adjust Spice Level: You can increase or decrease the chili powder to suit your heat preference.

Instructions

1. Prep the Corn: If using fresh corn, remove the kernels from the cob. For canned corn, drain it well. If using frozen corn, thaw and drain before cooking.
2. Heat the Skillet: Place a large skillet (preferably cast iron) over medium-high heat and add the butter. Allow it to melt and start to bubble slightly.
3. Add the Corn: Add the corn to the skillet in an even layer. Let it cook undisturbed for about 2-3 minutes. This will help the corn char slightly.
4. Stir and Continue Cooking: Stir the corn occasionally, allowing it to cook for another 5-7 minutes until it’s golden and slightly charred. You’ll notice a deeper, richer aroma as the corn caramelizes.
5. Season the Corn: Add a pinch of salt, pepper, and the chili powder, stirring to coat evenly.
6. Add the Creaminess: Remove the skillet from the heat and stir in the mayonnaise, lime juice, and Cotija cheese until the corn is evenly coated and creamy.
7. Garnish and Serve: Sprinkle with fresh cilantro, more Cotija cheese, and a dash of chili powder if desired.
8. Serve Hot: This dish is best enjoyed immediately while warm and creamy.

Flavor Variations and Add-Ins

To add a unique twist to your skillet Mexican street corn, try these variations:

• Add Jalapeños: Finely dice a fresh jalapeño for extra heat and color.
• Make it Creamier: Mix in a bit of sour cream for added creaminess.
• Garlic: Add minced garlic while cooking the corn for a savory touch.
• Avocado: Stir in diced avocado for a creamy, refreshing texture.
• Green Onions: Add chopped green onions as a garnish for extra flavor and color.
• Hot Sauce: Add a splash of your favorite hot sauce for a tangy kick.

Serving Suggestions

This skillet Mexican street corn can be served in various ways:

• As a Side Dish: Serve alongside tacos, grilled meats, or enchiladas.
• In Tacos: Use as a topping for chicken or beef tacos for added flavor and texture.
• With Chips: Scoop up this corn with tortilla chips as a fun appetizer or snack.
• As a Salad Topper: Spoon over a fresh green salad for a flavorful twist.
• In Burrito Bowls: Add this corn to a burrito bowl with rice, beans, and your favorite toppings.

Frequently Asked Questions

Q: Can I use canned corn?
Yes, canned corn works well for this recipe. Be sure to drain it thoroughly before adding it to the skillet.

Q: What can I substitute for Cotija cheese?
Feta cheese is a good substitute for Cotija if it’s not available. Parmesan can also work in a pinch, though the flavor will be different.

Q: How can I make this recipe vegan?
To make this dish vegan, substitute the butter with olive oil, use a vegan mayo, and replace Cotija with a plant-based cheese or nutritional yeast for flavor.

Q: Can I make this dish ahead of time?
While best enjoyed fresh, you can make it ahead and reheat it in a skillet over low heat, adding a little extra lime juice and cheese before serving.

Conclusion

This Skillet Mexican Street Corn recipe captures all the flavors of traditional elote in a quick, easy-to-make side dish that’s perfect for any meal. With just a few ingredients, you’ll have a creamy, spicy, and tangy dish that pairs beautifully with Mexican cuisine and beyond. Whether you’re making it for a family dinner, a potluck, or a summer BBQ, this skillet street corn is sure to be a hit. Enjoy the bold, zesty flavors, and don’t be afraid to experiment with add-ins and toppings to make it your own!

Yield: 4

Skillet Mexican Street Corn Recipe

Print

Mexican Street Corn, or Elote, is a beloved street food that combines the sweetness of corn with the bold flavors of chili, cheese, and lime. This Skillet Mexican Street Corn Recipe brings the magic of elote into your kitchen, minus the grilling. With easy-to-find ingredients, this dish is quick, easy, and bursting with flavor. Serve it as a side dish, a taco filling, or even a topping for salads. Let’s explore this delicious recipe step-by-step, including helpful tips, variations, and serving ideas.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned, drained)
• 2 tablespoons butter
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled Cotija or feta cheese
• 1 tablespoon fresh lime juice
• 1/2 teaspoon chili powder (or to taste)
• 1/4 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro
• Extra lime wedges, for serving

Instructions

1. Prepare the Corn:
   If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it first; canned corn should be drained well.
   
2. Cook the Corn:
   Heat a large skillet over medium-high heat and add the butter. Once melted, add the corn kernels and cook for 8-10 minutes, stirring occasionally, until the corn is charred in spots.
   
3. Make the Sauce:
   In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. Adjust the seasoning with salt and pepper, if needed.
   
4. Combine and Serve:
   Remove the skillet from heat and add the sauce to the corn, stirring to coat evenly. Sprinkle with Cotija cheese and fresh cilantro.
   
5. Garnish and Serve:
   Transfer to a serving dish and garnish with extra cilantro, a sprinkle of chili powder if desired, and lime wedges on the side.

Notes

Add Heat: For a spicier kick, add diced jalapeños or a dash of hot sauce.

Cheese Substitute: If Cotija isn’t available, feta works well, or use grated Parmesan for a different flavor.

Roast for Extra Char: If you want even more char, roast the corn on the cob directly on a grill or gas stovetop before cutting the kernels off.