I’ve been craving Skillet Mexican Street Corn ever since I ate a bite at a food truck the other day. If you’ve tried it, you know what I mean. If you haven’t…this recipe is for you.
Mexican Street Corn is popular street fare made by grilling corn on the cob, slathering it with mayonnaise, rolling it in cojita (or feta) cheese, and dusting it with cilantro and chili powder. Wait. Did I say mayonnaise? 🙂
Trust me. You need this in your life. Your family will thank you. If you share it, your friends will thank you. And, I promise…this will be your new favorite dish to bring to the neighborhood BBQ.
In this recipe, I used two types of corn; white and roasted. I cut the white corn off the cob, and bought frozen roasted corn at Trader Joe’s, which has a bit of char on it. As a result, the two blended nicely and got along well in the skillet. 🙂
You could roast your own corn, or use only one kind of corn, or you could mix it up like I did. My reason for mixing the two is to make life easier. It reduces prep time to cut corn off of 4 cobs, and supplement with frozen corn that has already been charred. However, make sure you use at least 4 cobs of fresh corn, or this recipe won’t have the same texture and taste.
Mexican Street Corn is an impressive side dish and can be served with everything from ham to barbecue. Give it a whirl…and leave a comment below telling me what you think!Print
Skillet Mexican Street Corn is an impressive side dish that goes well with anything you can conjure up! The flavors will entice you to come back for a second helping.
- 4 cobs sweet white corn, husks removed
- 2 cups roasted corn, frozen and unthawed
- 1 Tbsp. butter
- 2 Tbsp. onion, minced
- 2 Tbsp. mayonnaise (I use Duke’s)
- 1/4 tsp. chipotle chili powder
- 1/4 tsp. garlic salt
- 1/2 cup cojita cheese (or feta), crumbled
- 1/4 cup cilantro
- Remove the husks of white corn and cut corn off the cob into a large bowl.
- Add the frozen roasted corn to the bowl.
- Melt butter in a large skillet and add onion. Saute’ over medium heat for 1 minute.
- Add corn to skillet and stir well over heat for a 5 minutes.
- Mix mayonnaise, chipotle powder and garlic salt together. Add mixture to skillet and stir 2 minutes over medium heat until ingredients are incorporated.
- Sprinkle corn with cheese and cilantro. Take off heat.
- Serve directly from skillet.
Duke’s Mayonnaise is a southern favorite and the only mayonnaise I recommend.
Chipotle powder gives the corn a smoky flavor. You can substitute chili powder or paprika if you wish.
- Category: Side Dishes
- Method: Skillet
- Cuisine: Mexican
Keywords: mexican street corn, sweet corn, roasted corn, skillet corn, cojita
See this recipe on Meal Plan Monday.