Skillet Mexican Street Corn Recipe is corn off the cobb served Mexican style. It’s smothered with a creamy spread and topped with feta cheese, cilantro, and green onions.
This is one of the best corn side dishes you’ll eat.
I have loved Mexican Street Corn since trying it for the first time at my favorite local restaurant. As a result, I developed this recipe that is very similar. The restaurant serves Mexican Street Corn with shrimp tacos; I serve it with everything I can. It’s that good.
Surprisingly, I don’t usually eat corn on the cob or chicken wings when I’m at a restaurant. It’s the whole getting-something-caught-in-my-teeth-and-no-one-telling-me thing. Do you know what I mean? However, Mexican Street Corn is the one exception to that rule. I sacrifice my standards. It’s that good.
Beyond that, I really prefer corn off the cobb. For a few times, when I made Mexican Street Corn I made it on the cobb. Then I realized it was easier to make and easier to eat off the cobb. In fact, I buy frozen, steam-fresh microwave corn in a bag. As a result, this Skillet Mexican Street Corn Recipe can be ready in about 5 minutes.
As mentioned earlier, it goes with any Mexican themed dish. I like it with shrimp and fish taco, steak tacos, and enchiladas. Really, the possibilities are endless.
Most noteworthy, this recipe is economical to make and can easily be doubled or tripled for a crowd.
Skillet Mexican Street Corn Recipe
- First of all, this is a very versatile recipe. You can use steam fresh frozen corn, canned, or fresh corn.
- Also, a bag of frozen steam fresh corn is my favorite since it can be heated quickly in the microwave.
- If you use fresh corn, you can either grill it, boil it, or cut it off the cobb, and cook it stovetop. Finally, top the corn with the wonderfully, tasty spread.
- In addition, to lighten up the fat and calories, you can use a margarine or lower fat butter spread and low-fat mayonnaise. I find with all the spices in the recipe, I don’t really miss the fat.
Skillet Mexican Street Corn Recipe
Prep
Cook
Total
Yield 4
Skillet Mexican Street Corn Recipe is corn off the cobb served Mexican style it's smothered with a creamy spread and topped with feta cheese, cilantro, and green onions. It’s super easy and amazingly flavorful.
Ingredients
- 10-ounce bag steam fresh, whole kernel corn*
- 1 and 1/2 tablespoon real butter, softened
- 1 and 1/2 tablespoon mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- juice and zest of 1 lime
- 1/2 teaspoon garlic powder
- 3 green onions, sliced
- 1/2 cup crumbled feta or cotija cheese
- 2 tablespoon chopped fresh cilantro
Instructions
- Heat corn in microwave according to package instructions.
- Meanwhile, mix butter and mayonnaise until smooth.
- Add paprika, salt, pepper, zest and juice of 1 lime, garlic powder to the butter/mayo mixture and mix until well combined.
- Place corn in a serving dish and drop spoonfuls of butter mixture on top of corn.
- Sprinkle cheese, cilantro, and green onions over butter.
- Serve hot.
Notes
*read narrative for tips using canned or fresh cornRecipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
The skillet Mexican street corn was fabulous. I served it with grilled mahi-mahi on top. The brightness of the lime and cilantro make the dish.
That sounds wonderful!!
Hi Paula,
I can’t wait to make your Mexican street corn. It looks and sounds Delicious!!!
I would like to know what is in the dish under the corn. It looks so good, and
I would make it to go along with the Mexican corn.
I enjoyed your Web Sight, I signed up for your emails, and pined the Mexican
corn. Thank you very much. Sharon
I should have labeled that! It’s the butter mixture that I spread/dolluped on the corn. Butter and all those spices <3
I LOVE this! I’ve made it 4 times in the past 2 weeks. Last time I cooked the corn in a hot skillet until it was slightly browned, then added the rest of the ingredients. We liked it best that way. Thanks for the great recipe.
I feel so blessed to have found this recipe just one day before taco tuesday. Cannot get over how incredible this sounds!!