Skillet Mexican Street Corn Recipe

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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.

Shop recommended cast iron skillets by tapping on the photo.

Skillet Mexican Street Corn
Skillet Mexican Street Corn
This is the buttery sauce that makes this skillet corn so yummy!

As you can see I enjoy cooking in my cast iron. If you have acquired old cast iron skillets or even new ones that haven’t been seasoned, I wrote a complete guide, How to Season a Cast Iron Skillet.

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.

Skillet Mexican Street Corn

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.

Skillet Mexican Street Corn

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.

Delicious side dish.

Skillet Mexican Street Corn Recipe

  1. First of all, this is a very versatile recipe. You can use steam fresh frozen corn, canned, or fresh corn.
  2. Also, a bag of frozen steam fresh corn is my favorite since it can be heated quickly in the microwave.
  3. 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.
  4. 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.
REady to be served are cilantro, and green onions.

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Skillet Mexican Street Corn

Skillet Mexican Street Corn Recipe

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.
Author: Paula
4.86 from 55 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
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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

Calories: 147kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 219mg | Potassium: 179mg | Fiber: 2g | Sugar: 4g | Vitamin A: 544IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg
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47 Comments

  1. 5 stars
    This looks like a great recipe. I would like to know if anyone has substituted canned or frozen mexicorn, and how did that work. Just looking to add a little more color.

    1. 5 stars
      Tripled the recipe as my kids love the one I used to make in the summer with French corn and we usually have extra kids at the house. I used canned peaches and Cream corn and added diced red pepper to make up for the extra ounces. Turned out awesome 👏

  2. 5 stars
    I followed the directions for this recipe using canned corn as a side dish. It was delicious served fresh off the stove top, and cold the next day. Very easy to make.

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4.86 from 55 votes (41 ratings without comment)

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