There’s nothing like fresh, sweet corn. Although I love corn on the cob with some herb butter, I can’t rave enough about this Mexican Street Corn. Typically the cob is grilled and the dressing and toppings are slathered onto the cob! Yum! But this skillet option tastes equally great and it’s less messy.
Since I bought fresh ears of corn, I had to shuck them. (Simply peel back the husk and silk, trim the end and discard the husk and silk.) Cook the corn for 15 minutes in a pot, covered with water and a few tablespoons of butter. Allow to cool to the touch before removing kernels from the cob. Stand the corn cut-side down on a cutting board and carefully cut the corn using a serrated knife – cut in a straight line from top to bottom and cut as close to the cob as you can so you cut full kernels and not just the tip of the kernel.
Note: If you can’t source fresh corn or need a shortcut, frozen corn work great in this recipe too.
Heat a wide skillet on the stove and coat the bottom with olive oil (twice around the pan). Add corn and sauteed. Add salt and pepper and combine. Cook the corn uncovered for 10-15 minutes, stirring infrequently so some kernels get that golden “charred” look.
While the corn is cooking make the dressing. Combine the mayonnaise, sour cream, chili powder, lime zest and juice. Set aside. Once the corn has cooked, turn the heat off and add the dressing to the skillet. Coat the corn with the dressing then add the cheese and cilantro. Garnish with extra cheese, slices of limes and cilantro.
Note: Depending on the amount of corn you are cooking, you may need to adjust the dressing amount. Start by adding half the dressing, stir to combine, and add more as needed. Cotija cheese isn’t easy to source, a good substitute is queso fresco or feta cheese.
Here’s another version of Mexican Street Corn. After cooking in a pot of water with butter for 15 minutes on the stove top, I grilled the whole cob for some awesome charred bits and grill marks. I slathered the sauce over the cob and topped with Cotija cheese and cilantro. Excellent!
Skillet Mexican Street Corn
Another simple and delicious way to enjoy corn. The combinations of flavors are a fiesta in your mouth! This recipe will enhance any summer cookout or party. This isn’t just for cinco de mayo.
- 10 ears of fresh summer corn remove husk, silk and trim
- ½ stick unsalted butter
- olive oil
- 1/4 teaspoon fresh black pepper
- 1/2 teaspoon Kosher salt
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3/4 teaspoon chili powder
- 1 1/2 Tablespoons lime juice and zest of one lime
- 1/2 cup *queso fresco, plus more for garnish substitute for Cotija Cheese
- extra cheese, lime slices and cilantro
- 1/4 cup fresh cilantro, finely minced
Fresh Corn: Remove husk and silk and trim corn. Add to a stock pot, cover with water and add ½ stick of butter. Cook for 15 minutes. Allow to cool to touch and remove kernels from the cob.
Heat a wide skillet over medium to high heat. Add about two tablespoons of olive oil (twice around the pan). Add corn kernels and cook for 10 -15 minutes, stirring infrequently so they get a golden char in some spots. Add salt and pepper to the corn and mix to combine.
Note: Depending on the color you wish to attain, you may need to allow more time to get a "charred" look. It will also take longer if using frozen corn.
While the corn is cooking, mix together the mayonnaise, sour cream, chili powder, lime zest and juice in a Pyrex glass measuring cup.
Note: Add a few dashes of hot sauce to the dressing if you prefer more heat.
When the corn is done, turn off the heat. Add the dressing and cheese to the corn and toss to coat the corn evenly. Fold in the queso fresco cheese and cilantro.
Serve in a big bowl or individual bowls and garnish with extra cheese, cilantro and lime slices/wedges.
Frozen Corn: Can use 2-3 bags of frozen corn, but you will need to adjust cooking time accordingly.