Skillet Mexican Street Corn is loaded with flavor! Sweet summer corn (fresh or frozen) is toasted/charred it in a skillet and topped with a bit of mayo, green onion, jalapeno (optional) cilantro, crumbled cotija cheese and chili powder. Serve as a side dish, a dip or top chicken, fish, shrimp, or tacos.
Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Rating
5 stars (22 reviews)
Keywords
beet juice, Corn, Dip, Street Corn
Ingredients
6 ears fresh corn (husks removed and kernels cut off cob (about 4-5 cups) *)
1 Tbsp vegetable oil
2 Tbsp mayonnaise
1/4 cup green onions (thinly sliced)
1 jalapeno pepper (seeded and stemmed, finely chopped (optional))
1/2 cup fresh cilantro leaves (finely chopped)
juice of one medium lime
2 ounces cotija cheese (or queso fresco, or feta)
1 tsp chili powder (more or less to taste)
salt (to taste)
Categories
Side Dish
Cuisine
Mexican
Steps
Heat oil in a large skillet over medium high heat. Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Toss corn and let cook for an additional 2-3 minutes (without stirring). Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides. Turn off heat.
Add remaining ingredients and stir to incorporate. Add salt to taste. Serve immediately.
