Mexican Street Corn Skillet Recipe

Introduction

Mexican Street Corn Skillet brings the classic flavors of the popular Mexican street food, elote, into a convenient and flavorful skillet dish. This creamy, savory, and tangy side dish is perfect for any meal, whether you’re grilling outside, cooking indoors, or hosting a festive gathering. With roasted corn, a creamy mayo-lime dressing, crumbled cotija cheese, and a sprinkle of chili powder, this dish captures all the goodness of street corn with minimal effort.

Elote, or Mexican street corn, is a street food staple in Mexico, typically served on the cob and slathered in mayonnaise, cheese, and seasonings. However, this skillet version gives you the same flavors in a more convenient and easy-to-serve form, making it a great option for busy weeknights, summer BBQs, or potlucks.

The balance of smoky, tangy, and creamy flavors in the Mexican Street Corn Skillet will have you coming back for more, making it a favorite side dish for any occasion. It’s easy to make, easy to serve, and full of flavor – what’s not to love?

Why You’ll Love Mexican Street Corn Skillet

• Packed with Flavor: The combination of roasted corn, creamy mayo, tangy lime, and salty cotija cheese creates a delightful explosion of flavors that’s both satisfying and refreshing.
• Simple Ingredients: With just a handful of ingredients, you can make this crowd-pleasing dish. It’s perfect for a busy weeknight or a weekend celebration.
• Versatile: This dish pairs well with a variety of main courses, including grilled meats, tacos, fajitas, and more. It’s perfect for barbecues, potlucks, or taco nights.
• Quick and Easy: The skillet version is a breeze to prepare, taking only a few minutes of cooking time, which makes it a great side dish when you’re short on time but still want something flavorful.
• Customizable: You can adjust the seasonings and ingredients to fit your taste. Add extra heat with jalapeños, boost the creaminess with sour cream, or even toss in some cilantro for a fresh herb twist.

Preparation and Cooking Time

• Total Time: 25 minutes
• Preparation Time: 5 minutes
• Cooking Time: 20 minutes
• Servings: 6 servings
• Calories per Serving: Approximately 180-220 calories per serving, depending on ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 180-220 kcal
• Fat: 14-18g
• Carbohydrates: 12-15g
• Protein: 4g
• Fiber: 2g
• Sugar: 5-6g

Ingredients

For the Mexican Street Corn Skillet:

• 4 cups frozen corn (or fresh corn kernels, if available)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream (optional, for extra creaminess)
• Juice of 1 lime
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional, for extra smokiness)
• 1/2 cup crumbled cotija cheese (or Parmesan cheese if cotija is unavailable)
• 1 tablespoon fresh cilantro, chopped (optional)
• Salt and pepper to taste

Optional Toppings:

• Extra crumbled cotija cheese
• Squeeze of lime
• Additional chili powder
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Prepare the Corn

If you’re using frozen corn, allow it to thaw before beginning. You can also use fresh corn if available. For fresh corn, simply remove the husks and cut the kernels off the cob using a sharp knife. If you’re using frozen corn, skip this step and go straight to the next.

In a large skillet, heat the butter and olive oil over medium heat. Once the butter has melted and the oil is hot, add the corn. Sauté the corn in the hot skillet, stirring occasionally, for about 8-10 minutes, or until the corn is lightly browned and begins to caramelize. The goal is to get some of the corn to have a golden-brown sear, adding depth of flavor to the dish.

2. Prepare the Creamy Sauce

While the corn is cooking, in a small bowl, combine the mayonnaise, sour cream (if using), lime juice, chili powder, garlic powder, and smoked paprika. Stir the mixture until smooth and well-combined. This creamy sauce will coat the corn, giving it that signature creamy and tangy flavor that makes Mexican street corn so irresistible.

You can adjust the seasonings to suit your taste. If you prefer a bit more heat, add extra chili powder or a pinch of cayenne pepper. If you like it tangier, squeeze in some more lime juice.

3. Combine the Corn and Sauce

Once the corn has a golden-brown sear and is cooked through, reduce the heat to low. Pour the creamy sauce over the corn in the skillet, stirring gently to coat the corn evenly with the sauce. Let the mixture simmer for an additional 2-3 minutes to allow the flavors to meld together.

4. Add the Cheese and Garnishes

After the corn and sauce are well combined, sprinkle the crumbled cotija cheese over the top. Gently fold it in to incorporate, allowing the cheese to melt slightly into the sauce. Cotija adds a salty, crumbly texture that complements the creamy sauce beautifully.

If desired, top the skillet with freshly chopped cilantro and extra chili powder or paprika for added flavor and color. A squeeze of fresh lime juice also enhances the dish, giving it an extra layer of zesty freshness.

5. Serve and Enjoy

Once everything is combined and the cheese has slightly melted into the sauce, remove the skillet from the heat. Serve your Mexican Street Corn Skillet immediately, either on its own or as a side dish to your favorite Mexican or grilled dishes. This dish pairs wonderfully with tacos, grilled meats, or even as a standalone snack.

Tips for Perfect Mexican Street Corn Skillet

• Use Fresh Corn When Possible: If you’re able to get fresh corn, it’s always a great choice for this dish. It adds an extra burst of flavor and sweetness that frozen corn might lack. When using fresh corn, grill or roast the corn first for a smoky flavor before cutting the kernels off the cob.
• Adjust the Creaminess: For a richer and creamier version, add more sour cream or even a bit of heavy cream to the sauce. You can also skip the sour cream altogether if you prefer a more straightforward mayo-based dressing.
• Play with the Heat: If you love spicy food, add some diced jalapeños or a drizzle of hot sauce to the skillet. You can also increase the amount of chili powder or use a spicier variety like chipotle chili powder for a smoky kick.
• Make It a Meal: Turn this Mexican Street Corn Skillet into a main dish by adding some protein. Grilled chicken, shrimp, or even black beans would work well as additions to this dish. You could also serve it with rice to create a complete meal.
• Make It Ahead: If you’re preparing this dish ahead of time, cook the corn and mix it with the creamy sauce, then refrigerate it until ready to serve. When you’re ready, warm it up in the skillet over medium heat, adding the cotija cheese and garnishes just before serving.

Variations of Mexican Street Corn Skillet

• Vegan Mexican Street Corn Skillet: To make this dish vegan-friendly, swap out the mayonnaise and sour cream for dairy-free versions. You can use vegan mayo and coconut-based sour cream to keep the creaminess while making it dairy-free. For the cheese, substitute with a plant-based crumbled cheese like cashew-based cotija alternatives.
• Spicy Mexican Street Corn Skillet: Add finely diced jalapeños or a bit of hot sauce to the skillet for a spicy kick. If you prefer a smoky heat, you can also use chipotle chili powder instead of regular chili powder to add depth and spice.
• Mexican Street Corn Skillet with Avocado: Add diced avocado to the skillet for extra creaminess and a refreshing contrast to the rich, tangy flavors. The buttery texture of avocado pairs perfectly with the smoky, creamy corn.
• Mexican Street Corn Skillet with Bacon: For a crispy, savory addition, sprinkle some crumbled bacon over the top of the skillet just before serving. The bacon will add a smoky, salty crunch that elevates the dish.

Storage and Shelf Life

Mexican Street Corn Skillet is best served fresh, but it can be stored for later use. Allow the dish to cool to room temperature, then transfer it to an airtight container. Store the leftovers in the refrigerator for up to 3 days.

To reheat, warm the corn in a skillet over low heat, adding a little extra lime juice or a small amount of sour cream or mayonnaise to refresh the creaminess. You can also microwave it, though it may lose some of its original texture.

For longer storage, you can freeze the dish. Transfer it to a freezer-safe container and store it for up to 2-3 months. To reheat, let it thaw in the refrigerator overnight and then warm it up in a skillet or microwave.

Side Dishes and Pairings for Mexican Street Corn Skillet

This Mexican Street Corn Skillet pairs beautifully with a variety of main dishes. Consider these side dishes to complement your meal:

• Grilled Chicken: The smoky flavors of grilled chicken pair wonderfully with the creamy, tangy corn.
• Tacos: Mexican street corn is a classic side dish to go with tacos, especially grilled steak, chicken, or fish tacos.
• Grilled Shrimp: The sweetness of grilled shrimp matches perfectly with the rich, savory corn.
• Rice: Serve the corn alongside cilantro-lime rice or Spanish rice for a complete meal.
• Black Beans: A side of seasoned black beans adds protein and complements the corn’s flavors.

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Conclusion

Mexican Street Corn Skillet takes all the flavors of elote and transforms it into a convenient, easy-to-prepare dish that’s perfect for any occasion. With creamy mayo, tangy lime, smoky chili powder, and salty cotija cheese, this dish is packed with flavor and will quickly become a favorite in your kitchen. Whether served as a side dish to your favorite Mexican meal or enjoyed on its own, the Mexican Street Corn Skillet is sure to impress everyone at your table.