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.
What is Mexican Street Corn?
Mexican street corn, also called Elote, is grilled corn on the cob coated with mayonnaise, cotija cheese, chili powder and fresh lime juice. Traditional elote is served on the cob, while this skillet Mexican street corn recipe transforms those same flavors into an easy side dish made with frozen corn that can be prepared all year long.
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Ingredients for Mexican Corn Recipe
- Butter
- Corn – frozen corn, canned corn or fresh corn on the cob
- Mayonnaise
- Sour Cream or Mexican crema
- Lime Juice
- Ground Cumin
- Chili Powder
- Cotija Cheese
- Fresh Cilantro
How to Make Elotes Corn Recipe
- Melt butter in a large skillet over medium-high heat.
- If corn kernels have ice crystals, rinse and drain 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 Tip: Be careful not to overcook the corn or it can become soft and mushy. Cook just until the corn is heated through, stirring occasionally to develop delicious flavor without burning.
Make Street Corn Salad: Mix cooked and cooled corn with remaining ingredients and mix well. Chill until ready to serve.
Recipe Variations for Mexican Corn
- Cheese: Substitute crumbled feta cheese, queso fresco or Parmesan for the cotija.
- Make it Spicy: Add cayenne pepper for a spicy kick.
- Garnish: If you aren’t a fan of cilantro flavor, try garnishing with green onions or jalapenos.
- Corn: Use fresh corn, cut from the cobb (cook it on the grill until slightly charred) or canned corn, drained.
- Feed a Crowd: Double or triple this recipe as needed, it’s great to feed a crowd.
Storage & Reheating
- Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.
What is Cotija Cheese?
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.
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.
I often make this quick and easy Mexican street corn side dish 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 rating below, and be sure to help me share on Pinterest!
Skillet Mexican Street Corn
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 large 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.
Video
Notes
- Cheese: Substitute crumbled feta cheese, queso fresco or Parmesan for the cotija.
- Make it Spicy: Add cayenne pepper for a spicy kick.
- Garnish: If you aren’t a fan of cilantro flavor, try garnishing with green onions or jalapenos.
- Corn: Use fresh corn, cut from the cobb (cook it on the grill until slightly charred) or canned corn, drained.
- Feed a Crowd: Double or triple this recipe as needed, it’s great to feed a crowd.
- Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat: Cook in a pan over medium heat, stirring until heated through, adding a little butter if needed.
Nutrition
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.)
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
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
Just wondering how the crock pot idea turned out?
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.
I hope you enjoy it!
~ Milisa
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
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
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
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.
Hi John,
When we have the whole crew, I have to make a double batch. Glad y’all are enjoying it.
~ Milisa
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!
Hi Alicia,
So glad it was a hit for y’all!
~ Milisa
This has become our new favorite summer side dish! So easy to make and full of flavor!
Hi Gina,
So glad y’all are enjoying it.
~ Milisa
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.
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
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.
Hi Kiran,
Either will work. I always use salted butter.
~ Milisa
Definitely will have this dish again!! Recipe is delicious! Thanks for sharing.
Hi Jacque,
I am so glad you are enjoying it, we make it at least once a week.
~ Milisa
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!
Hi Linda,
So glad you enjoyed it!
~ Milisa
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!
Hi Sandy,
Thanks for stopping by with your review. It is one of our favorites and it’s so quick to make.
~ Milisa
I have made this many times and it is always a huge hit. In the summer I use a combination or frozen and fresh corn. Lately I have been adding roasted poblano.
Tonight I am experimenting with a dairy free version using avocado oil dairy free sour cream and dairy free feta.
Wish me luck!
Hi Cindy,
Sounds so good! Hope you enjoyed it.
~ Milisa
I am making this as a side for Thanksgiving. Planning to transfer the dish to a crockpot to keep it warm during travel to the event. Hoping that works out!
Hi Ila,
That should work just fine, I hope y’all have a wonderful Thanksgiving!
~ Milisa
So good! Easy to make and delicious. I will be making again!
Hi Deb,
I am so glad you liked the Mexican corn, it’s one of our favorites too. I appreciate the 5 star rating and you taking the time to comment.
~ Milisa
Can i use greek yogurt instead of sour cream as a substitue??
Hi Sara,
That will work, I hope you try it!
~ Milisa
Just tried this recipe. Easy, quick and delicious 😋! Thank you so much.
Let me say 1st off I’ve been trying for a year or so to get this down and Today is the day it Happened!! It’s just my husband and I so I used 2 fresh cobbs and cut ingredients down to 1T each and eyeballed the seasonings.. AND BOOM!! Immediately added to recipe book .. Thank you 🙌🏿🙌🏿
P.S. I topped with Tajin in replace of extra powder and *muah*^
Sounds wonderful! Thanks for stopping by with your experience and rave reviews1
~ Milisa
I was making salmon with tajin spice and I needed something to go with it… I thought about Mexican corn and then I found this recipe. I am so glad I did! I was more than surprised how much everyone liked it! It was the talk of the evening. I did not have any cotija cheese but I did have some feta and as suggested, it worked perfectly! Thank you!