Skillet Mexican Street Corn
A delightful dish that brings the essence of summer with its creamy texture, zesty lime, and hint of spice, perfect as a side or indulgent treat.
Ingredients
Main Ingredients
- 6 ears fresh corn (husks removed, kernels cut off; about 4-5 cups) Sweet and tender, these corn kernels form the heart of the dish.
- 1 tablespoon vegetable oil This will help achieve a nice golden char on the corn.
- 2 tablespoons mayonnaise Creamy and rich, it adds depth and moisture to the dish.
- ¼ cup green onions, thinly sliced Offers a fresh, aromatic crunch.
- 1 piece jalapeño pepper, seeded and finely chopped (optional) Adds an element of heat for spice lovers.
- ½ cup fresh cilantro leaves, finely chopped Brightens up the entire dish with its vibrant flavor.
- 1 medium lime, juiced Adds a zesty brightness.
- 2 ounces Cotija cheese (or queso fresco/feta), crumbled Enhances the dish’s richness.
- 1 teaspoon chili powder Provides a warm, earthy spice.
- to taste none salt Brings out the natural sweetness of the corn.
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
- Add the corn kernels, spreading them evenly in the pan.
- Allow the corn to cook undisturbed for 2-3 minutes to develop a golden-brown color.
- Toss the corn occasionally and continue to cook all sides for around 9 minutes.
- In a large bowl, mix together the mayonnaise, lime juice, chili powder, and salt until well combined.
- Fold in the freshly charred corn gently to coat every kernel.
- Incorporate the green onions, cilantro, and jalapeño (if using) with half of the Cotija cheese.
- Transfer the mixture to a serving dish and sprinkle the remaining Cotija cheese on top.
- Garnish with extra cilantro or lime wedges.
Notes
Make sure to use fresh corn for the best flavor. If using frozen corn, drain it well. Avoid overcrowding the skillet and adjust the chili powder to taste.