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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!
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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.
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.
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!
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- 2 tablespoons butter
- 4 cups frozen corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- juice of 1 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup cotija cheese
- 1/4 cup cilantro or green onions
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.
Amount 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.