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.
This is the buttery sauce that makes this skillet corn so yummy!
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
Ingredients
- 10- ounce bag steam fresh whole kernel corn*
- 1 and ½ tablespoon real butter softened
- 1 and ½ 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 cilantro chopped fresh
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 corn
- Recipe from Paula @CallMePMc.com All images and content are copyright protected.
Nutrition
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KASSANDRA THOMPSON says
that’s what I was thinking! not the same
Kristina says
the lime juice made the mayo/butter mixture 100 percent liquid. why??
Paula says
idk, Mine did not do that
Glenda says
I can’t wait to make this dish. I wonder if there is another kind of cheese I can use instead of feta. Please let me know. Thanks!
Paula says
It’s made traditionally with cotija if you have that. Goat cheese is tangy similar to feta. You could also use queso Fresca or melted American processed cheese like Velveeta.
Kate says
So delicious! Doubled the recipe and served with some Salsa Chicken (from All Recipes), and they went together wonderfully. Only change I made was to use 1/2 of the garlic powder, as that seemed like a lot. It’s definitely worth getting the cotija cheese instead of substituting with feta!
LibbyW says
Amazing recipe!
Stacey says
This looks amazing! Making it this next weekend!
sarah says
This was fantastic. The only thing I did different was I cooked the corn in a cast iron skillet rather than microwave it so the corn would have some carmelization/color. I made a double batch for a dinner party and everyone raved about the corn.
Matt says
This corn is delicious!
Paula says
You’re welcome
Carina says
I made this today from corn we had grown in the garden and frozen. I searched “how to used frozen corn” and this recipe came up. I used fresh bunching onion and lime from the garden. Sadly I didn’t have any cilantro but am planting this week – it could only improve the result! It was amazing. Bound to become a favourite! Thanks for sharing.
Paula says
So happy you liked it!
Bill says
I tried it tonight. Very good! There is just a couple of changes I did. I did not have paprika, cilantro, or feta and the other cheese. I used marble and mozzarella instead. I poured some hot sauce in and cracked a few eggs in the recipe. I stirred it all in the frying pan together. YUM,YUM. Thanks for the recipe. You should try the change.
Amy says
LOL, you didn’t make this recipe at all!
Paula says
You’re so correct, Amy!
KASSANDRA THOMPSON says
that’s what I was thinking! not the same
Donna says
I was looking for a recipe to use up some corn I had canned last year. I found I like frozen corn best but wanted to use my canned corn. I found your recipe and made it. My husband went crazy over it. We ate it all between the two of us. It had a fantastic blend of flavors. I will be making this for family functions.
Paula says
Thank you. I do love this corn too. Glad you enjoyed.
Annette says
Have a question, can I make ahead of time for a party? Can it be reheated?
Paula says
yes but don’t put buttery topping on until reheated and ready to serve
Deborah says
Although I often grab recipes off the internet, I rarely comment. Made this tonight and it was so fabulous I had to comment to make sure I didn’t forget. A rich, delicious, interesting dish that was so easy to prepare. We were making tacos and just thought to add this at the last minute, so I used canned corn and sauteed it in a skillet. Everyone was having traditional tacos but I had tilapia and added it to the tilapia taco. More wonderful flavors! Will definitely be making again, and soon!
Paula says
I’m so happy you liked it and commented!
Karly says
I feel so blessed to have found this recipe just one day before taco tuesday. Cannot get over how incredible this sounds!!
Dalyce says
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.
Haplesstoad says
That is how we make it, too. It’s great every time.
Sharon says
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
Paula says
I should have labeled that! It’s the butter mixture that I spread/dolluped on the corn. Butter and all those spices <3
Joseph West says
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.
Paula says
That sounds wonderful!!