Skillet Mexican Street Corn is a quick and easy side dish to add to just about any dinner. Everything you love about Elote corn on the cob but much easier to serve and enjoy! Buttery corn with a creamy sauce, a splash of lime and cotija cheese.
My brother swore that Grilled Mexican Street Corn was the best thing ever and when I finally got around to trying it, I totally agreed. The only thing I didn't love was how messy it is to eat. So I started making it in a skillet and it totally works!
Add this simple Mexican Street Corn recipe to your dinner plans. It's a family favorite served with with bbq burgers, grilled chicken or a classic rump roast. It's a great side or topping for brisket tacos.
The best thing about this skillet version is that you can make it with frozen corn, so you can enjoy it all year long.
How to Make Skillet Mexican Street Corn:
- Melt butter in a skillet.
- If corn has ice crystals, rinse it and drain it well. Add to the melted butter and cook just until heated through.
- Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
Mix together with half of the cotija cheese. Stir until cheese is melted.
Top with remaining cheese and a pinch more of chili powder. Garnish with cilantro and serve immediately.
Recipe Variations:
Substitute crumbled feta cheese for the cotija.
If you aren't a cilantro fan, try garnishing with green onions.
Use fresh corn, cut from the cobb or canned corn, drained.
Double or triple this recipe as needed, it's great to feed a crowd.
What is Cotija Cheese:
Cotija Cheese was new to me until I first tried Mexican Street Corn. It's a Mexican cheese that is dry and a bit salty. So you will notice there's no added salt in this recipe.
I have found Cotija cheese at Kroger and Aldi in the dairy section with the shredded cheese. It does keep well and it's great on tacos and other Mexican dishes.
Easy Side Dishes to complete your quick and easy meals this week! A simple salad with amazing flavors and a homemade salad dressing that brings it all together. What ever the main dish, sweet potato fries are an incredibly delicious and easy side that comes together with very little effort. I make this creamy coleslaw with everything. It's great with our favorite deep fried dinners, barbecues and cookout meals or even tacos! My kids beg for fried okra. It's crispy and delicious and the perfect compliment to any dinner. A super simple vegetable side dish that comes together in a snap. Just a few ingredients in this easy broccoli dish. One of my go-to sides for busy weeknights. Delicious vegetables mixed with rice that pairs with any meal. Easy Side Dishes
Greek Salad with Roasted Garlic Salad Dressing
Sweet Potato Fries
Creamy Coleslaw
Fried Okra
Broccoli with Toasted Walnuts
Rice Pilaf
I often make this quick and easy corn when we have guests for dinner. Everyone loves it and immediately they want the recipe. So add this one to your must-try list!
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
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.
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 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 45mgSodium: 367mgCarbohydrates: 41gFiber: 5gSugar: 7gProtein: 9g
Nutritional calculations are estimated and may not be accurate.
Sunnie
Looks real good! Thanks, I am going to make it later this month!
Lara
This was so good! I used crumbled queso fresco and added a sprinkle of shredded cheese, along with a generous splash of jalapeño juice. I’ve never had anything like this and it was like a fiesta for my taste buds!
Macaila
L
Mary Beth
Can I freeze this once I've cooked it?
STACY
I made this but I use more butter to fry the corn to brown it a bit like its from the grill, then I add the rest of the goodies.
Lawanda Henderson
I made this for dinner tonight. It was really good! I ended up sprinkling a little bit of Tajin seasoning on mine. It really gave it a good zing!!
Ste456
I make this at least once a week! The family goes crazy over it. Tonight I added fresh peppers and it was very good! I also use dry cilantro sometimes but it is definitely better with fresh!
Milisa
So glad y'all enjoy it. It's definitely a favorite at our house. I love the idea of adding fresh peppers.
~ Milisa
Melissa
Love this recipe but I’ve made it my own. I double it since I have a ton of kids so I do 1/tsp chili powder 1/2 tsp chipotle chili powder and I also add smoked paprika. I eyeball it so probably 1/2tsp to 1tsp smoked paprika. Amazing!
Melissa Shelton
I forgot to say I also finely dice a jalapeño and sauté that up with the corn!
Milisa
Hi Melissa,
Love your additions to this recipe, sounds delicious!
~ Milisa
Elizabeth Menon
This side dish was amazing! I used to love street corn when I was young and the vendors would come around and sell it from a cart. I tried making it on my own, but was always missing something...until this recipe! It was so authentic and delicious.
Julie Cheney
Anyway I could make this in the oven like a casserole?
Milisa
Hi Julie,
I haven't tried making it like that but I can't see any reason why it wouldn't work. Let me know how it turns out if you try it.
~ Milisa
A
Can you use canned corn instead
Milisa
Can corn will work.
~ Milisa
Jack
I am Mexican. This is not. This is an aberration.
The original dish is called esquites. For starters we use white corn, not yellow, and never ever frozen, only fresh and recently boiled. We don't use cumin, or green onions or cilantro.
This is offensive.
Leslie
Really?! I’m Mexican too. And this recipe is awesome. Get over yourself.
Jeff
🙄....Then don’t make it. Instead, spend the time building the bridge you’ll use to get over yourself. I think it sounds amazing!! I can’t wait to make it this weekend.
Melissa Shelton
Well just because it’s not authentic to what you know doesn’t mean it doesn’t taste good! Nowhere does this recipe also claim its authentic. It’s just a delicious Mexican street corn “inspired” recipe!!!
Jack
Well, in the title it says it's Mexican and it's not. And nowhere in the text it says it's "inspired". I am ok on cooking not authentic recipes as long and you call them when the proper name.
Donna
Well Jack it’s a recipe for “Mexican “ corn. I’m Italian and when people make spaghetti with canned sauce I don’t cry about it. I know it’s not “authentic “ sauce. I take pleasure in knowing they are honoring my Italian heritage. I take it as a compliment. Tonight I making this recipe for Mexican Street corn along with my Old Elpaso tacos. Yummy.!!
TerriJ
If you are Mexican, and know so much about "authentic" mexican recipes, what are you doing online looking at this recipe? Move on! 99% of all "mexican" recipes that are posted are really Tex-Mex and that's fine. No one cares except trolls like you!
Chad
Then don’t make it. Lol
Petrina
I made this last night and yes definitely a keeper. I added in diced jalapeño and cooked until the corn was nice and brown then followed the recipe. It was delicious 😋
Milisa
Hi Petrina,
Great idea with the jalapeno! I will have to try that.
~ Milisa
Nicole
Lmao, seriously? 🤣🤣🤣 calm down, Karen. 🙄
Cathy
Jack, there are thousands of variations to millions of recipes. I am Greek and can't imagine using mint jelly on my lamb, but, hey, lots of people like it. I made this and love it! I've had Mexican street corn in restaurants and it's always a little different at each one. I will bet you Veracruz street corn is different than Mexico City street corn. Please try to be a little more kind with your comments. Why don't you print your own recipe in the comment section instead of insulting the chef!
Audree
A friend is hosting a cinco de Mayo appetizer party. This recipe sounds soooo good! Do you think it would work well served with chips to be more of an app than a side dish??
Milisa
Hi Audree,
You can totally serve Mexican corn with tortilla chips for an appetizer. It's a guaranteed hit, I hope you try it.
~ Milisa
lamigra
racist
Shawn Sommer
Sounds like they aren’t making esquites but Mexican skillet corn. 😂😂. Yellow corn, cumin and cilantro is a different recipe
Ed
Wow! I’m also Mexican and learned everything from my true Mexican mother who was very traditional with Mexican dishes! The most important thing she taught me about cooking Mexican food is to “Have an open mind how others put a spin on their dishes and you may learn something new!” Just saying…
Carrie
Yes that's what I did. 3 cans of corn makes a little over 4 cups. My daughter uses this recipe all the time and told me about it. It was good. Easy to make.
Bobbie Hall
It’s so good everybody loves it will not give the recipe. Added a cup of sharp shredded cheese.
Christmas
There's always one. There's alllllllways one.
I for one can't wait to make your version. Thank you for sharing.
Milisa
Thank you!
Cheryl
Omg..I tried this and now I will never be able to eat corn any other way!! Has anybody ever tried to get a little char on the corn? I was wondering if putting it under the broiler would be ok?
bob wright
i always like to put a little char on my corn on the cob instead of boiling the ears of corn (which i always thought was the normal) but i always keep the husks on during the grilling or broiling - it keeps the corn flavor better.
if your query of putting "it" under the broiler refers to the entire mixture, i would guess "it" would dry out rather quickly
Jana Chavez
I just made this for the family! It was a huge hit, especially for my Husband who is from San Luis Potosi, Mexico! I had to sub parmesan for the cotija cheese. Next time I will make sure to have the cotija on hand. Thank you for the recipe!!!
Milisa
Hi Jana,
So glad y'all enjoyed it, you've made my day!
~ Milisa
Jennifer
Would you be able to make this ahead of time and store in the fridge? Looks great!
Milisa
Hi Jennifer,
You can make it ahead but it's really better served fresh.
~ Milisa
Chelsea
Can’t wait to try this next week! Question- is there anything I can sub for mayonnaise? I hateeeeer Mayo! Thanks!
Milisa
Hi Chelsea,
It doesn't taste like mayo AT ALL. You could just use sour cream but it's not quite the same.
~ Milisa
Monica
My family hates Mayo and sour cream and absolutely loved this recipe!
Milisa
Hi Monica,
So glad y'all enjoyed it!
~ Milisa
Mary Beth
Can I freeze this once I've cooked it?
Milisa
Hi Mary Beth,
I have not tried freezing it once it's cooked. I really think it's probably best made fresh.
~ Milisa
Deena Hoblit
Well, the comments got a little off track, but I thought I might as well anyway. I used fresh sweet corn because I had it. I removed the kernels, and rather than just letting it warm in the butter, I turned up the heat and let it char before stirring in everything else plus green chilies. (If left to my own devices I will add them to every.) I like the recipe, and honestly, I don't even remember seeing "street corn" in Mexico. I assumed it was just a new thing. However, I don't think it's beneficial to anyone to show up and call something a travesty. The recipe is good. You have to view it on its merit. Make recommendations. Note what you add to the existing recipe. Don't tear it down for not being something else.
Milisa
Hi Deena,
Thanks for sharing your additions to the recipe, they sound wonderful!
~ Milisa
Patty Jaques
I'm so excited! I am going to make this for my son's graduation party this weekend, he makes his own skillet Mexican corn at home. He's going to love this!
Thanks for the recipe.
~Patty
Milisa
Hi Patty,
I hope y'all enjoy it!
~ Milisa
Amelia
Just made this on as a test for imminent dinner guests. I hoped to find an alternative to prosaic potatoes, to serve as a side with grilled filet mignon. As usual, my impromptu stores fell short. I had no lime, but half a lemon, no cilantro, but a green onion and parsley and a bit of minced red bell pepper, no cotillo, but queso fresca. The verdict? It was really very good, with delicately seasoned differentness. I think it will be a hit, especially with the lime and a little cilantro to pass. I expect to have it prepared an hour ahead, to heat up when the steak comes off, and the citrus salad is tossed. Thanks for adding to my repertoire!
ahead of time, with more time with guests. Thanks!
Renee M
This sounds really delish. I am going to make this tomorrow night for myself and my honey. I have been meaning to try different sides and I feel this will be a hit. I am going to make this exactly as the recipe states and then next time I will try it with the chopped up jalapeno. I am super excited to add this to the dinner rotations.
Thank you Milisa
P.S. I am really glad you ignore people who don't know any better and are rude!! Good Job!
Milisa
Hi Renee,
I hope y'all enjoy it as much as we do and I appreciate your kind support!
~ Milisa
Deb
This recipe so good. I have made it several times and I have to say it’s a huge hit. It’s so much better with fresh ingredients such as fresh squeezed lime and fresh corn. Thanks for sharing and giving me something else to bring to the bbq besides desserts!,
Milisa
Hi Deb,
So glad you enjoy it!
~ Milisa
Lanie
I made this tonight at it was sooooo good! Is there a trick to make it a little more creamy? It was awesome as is but would love to try it a little creamier.
Milisa
Hi Lanie,
I think you could double the mayo and sour cream mixture and it would be creamier. Let me know if you try it.
~ Milisa
Pete
How much of Fresh Corn on the Cob Would U have 2 use if U made it with the Fresh Corn v. Frozen 🤔🤔🤔🤔 ?
Milisa
Hi Pete,
Probably about 8 large ears of fresh corn to get 4 cups. I hope that helps.
~ Milisa
Cathy
Has anyone made this and kept it warm in a crockpot? I’m going to a potluck where the main is a taco bar.I’d like to bring this as a side dish-to-pass and will need to make it ahead of time. I wouldn’t cook it in a crockpot, and can make it immediately ahead of leaving for the gathering, but need to be able to keep it warm until folks eat. (I don’t think it’d be left warming in a crockpot for a crazy long time.)
Milisa
Hi Cathy,
I haven't tried this but I think it would work. Let me know how it turns out if you try it.
~ Milisa
Laurie
Hi Cathy
I am going to make it and take it in a crockpot for a party. If you have already done this any thing I should know? I've never made it before so I hope I do it right!
Laurie
BirdieB
Just wondering how the crock pot idea turned out?
Quilt Lady
I am going to make this. I am single so I will freeze part of it. I will let you know how that turns out. Sounds soooo good. Reminds me of a dish my mother made. Wish I had been smart enough to get the recipe when I could.
Milisa
I hope you enjoy it!
~ Milisa
Joe
I’m making this as a side to pulled chicken sliders sounds like it will go well with them One question I had was if anyone has added crispy fresh bacon bits and if so how did it turn out? If no one has what do think about the idea Thanks all and happy holidays
Milisa
Hi Joe,
I have a version that I make with white cheddar and bacon and it's delicious. Bacon just makes everything better. I hope you enjoy it!
~ Milisa
Joe
Thanks Milisa think I may add some crumbled bacon. I’ll let you know how it goes looking forward to seeing how the family like it. Thanks and happy holidays
John
The only thing I do not like about this recipe is how quick it disappears. I have made it 6 times. It tastes so good. Thank you for the recipe.
Milisa
Hi John,
When we have the whole crew, I have to make a double batch. Glad y'all are enjoying it.
~ Milisa