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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 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.

Skillet Street Corn

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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!

Skillet Mexican Street Corn

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.

Ingredients for Mexican corn

How to Make Skillet Mexican Street Corn:

Skillet 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.

Mexican street corn with lime

  • Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.

Mexican Elote Skillet

Mix together with half of the cotija cheese. Stir until cheese is melted.

Skillet Street Corn

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

Easy Side Dishes to complete your quick and easy meals this week!

Spoon of Mexican Street Corn with cilantro

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!

Mexican Street Corn Skilet
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4.57 from 580 votes

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. 

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dishes
Cuisine: Mexican
Keyword: Elote, Mexican Elote Skillet, Mexican street corn
Servings: 4 servings
Calories: 396kcal
Author: Milisa


  • 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.



Serving: 1g | Calories: 396kcal | Carbohydrates: 41g | Protein: 9g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 45mg | Sodium: 367mg | Fiber: 5g | Sugar: 7g


  1. 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!

    1. 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.

  2. 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!!

  3. 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!

    1. 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!

  4. 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.

    1. 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

    1. 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.

      1. 🙄….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.

      2. 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!!!

        1. 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.

          1. 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.!!

        2. I made this for my Granddaughter’s grad party!!!! Everyone loved it!!! I’ve made it quite a few times since!!! Thank you!!!!

      3. 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!

      4. 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 😋

      5. 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!

        1. 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??

          1. 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

      6. Sounds like they aren’t making esquites but Mexican skillet corn. 😂😂. Yellow corn, cumin and cilantro is a different recipe

      7. 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…

    2. 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.

      1. Silly question but my husband doesn’t like mayo. Is there a substitute you would recommend for that? Thank you!

        1. Hi Ashley,
          You really don’t taste the mayo and I get it sounds so strange to put mayo in corn. I would suggest adding more sour cream and maybe a little heavy cream in place of the mayo. I hope you try it!

          ~ Milisa

    3. It’s so good everybody loves it will not give the recipe. Added a cup of sharp shredded cheese.

  5. There’s always one. There’s alllllllways one.
    I for one can’t wait to make your version. Thank you for sharing.

  6. 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?

    1. 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

  7. 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!!!

  8. Can’t wait to try this next week! Question- is there anything I can sub for mayonnaise? I hateeeeer Mayo! Thanks!

  9. 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.

  10. 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.


  11. 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!

  12. 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!

  13. 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!,

  14. 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.

    1. 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

  15. How much of Fresh Corn on the Cob Would U have 2 use if U made it with the Fresh Corn v. Frozen 🤔🤔🤔🤔 ?

  16. 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.)

    1. 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!


  17. 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.

  18. 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

    1. 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

      1. 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

  19. 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.

  20. I knew I would like this recipe since I love the flavors of corn and cotija cheese together but the fresh lime juice really gave this recipe a pop and we loved it!

  21. I am still trying to understand Jack’s problem with this recipe. Good is good. Stupid and ignorant is just that STUPID and IGNORANT. I have a low tolerance for both. This recipe is amazing. I crave this recipe, something that tastes this good just can not be wrong in any way. Mexican culture has brought so much in the way of cooking to the United States and Texas. Tex-Mex is my favorite, I live in Texas why would it not be. This recipe has me eating corn, whereas before I did not eat corn very often or really enjoy corn. Not now.

    1. Hi Donna,
      I am so happy that you are enjoying the recipe. If I had to choose one type of cuisine to eat every day, it would definitely be Tex-Mex! Thanks so much for stopping by to let me know that you are enjoying it.

      ~ Milisa

  22. Do I use unsalted butter or salted butter in the recipe? Please let me know. I’m also using Feta cheese instead of cotija cheese.

  23. I cut fresh corn (not boiled or anything) off of 4 cobs and sauté it in the butter and then add the rest. It’s a great recipe!

  24. I made this as a side dish with our Mexican Taco Casserole tonight. Dinner was coming out of the oven in five minutes, lol. At the last minute, I looked up Mexican frozen corn recipes. I saw yours first! My only substitution was Feta for the Cotija. I used one bag of frozen corn and did some math in my head for the other ingredients. My husband and youngest son (29) said this was a keeper! Agreed! I’ve added this one to my favorites! Delicious, thank you!

4.57 from 580 votes (579 ratings without comment)

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