Mexican Street Corn Skillet – A Fast, Flavor-Packed Weeknight Favorite
This Mexican Street Corn Skillet brings all the bold, zesty flavors of elote into one easy pan. It’s creamy, tangy, smoky, and a little spicy—the kind of side that steals the show or doubles as a quick main. You can make it with fresh, frozen, or even canned corn, so it’s a reliable go-to any time of year.
Serve it with tacos, grilled chicken, or tortilla chips, and watch it disappear fast.
Mexican Street Corn Skillet - A Fast, Flavor-Packed Weeknight Favorite
Ingredients
Method
- Prep the corn: If using fresh corn, cut kernels off 4–5 cobs. If using frozen, thaw and pat dry with paper towels.Removing excess moisture helps the corn char instead of steam.
- Heat the skillet: Place a large cast-iron or stainless steel skillet over medium-high heat. Add the oil and let it shimmer. A hot pan gives you that signature street corn char.
- Corn goes in: Add the corn in an even layer.Don’t stir for 2–3 minutes. Let it sear so it develops caramelized spots. Then stir and cook 4–6 more minutes until slightly charred and tender.
- Add aromatics: Reduce heat to medium.Stir in the garlic and jalapeño. Cook 30–60 seconds until fragrant, being careful not to burn the garlic.
- Spice it up: Sprinkle in chili powder, smoked paprika, cumin, salt, and a few grinds of black pepper. Stir to coat the corn evenly and cook another minute.
- Creamy finish: Turn heat to low.Stir in the mayonnaise and sour cream (or crema) until everything is glossy and well combined.
- Brighten: Remove from heat. Add lime juice and half the cotija. Taste and adjust salt, lime, or spice to your liking.
- Garnish and serve: Top with remaining cotija, cilantro, and optional green onions.Sprinkle Tajín or add a few dashes of hot sauce for extra zing. Serve warm.
What Makes This Recipe So Good
- One-pan convenience: Everything cooks in a single skillet, which means less cleanup and more time to eat.
- Flexible ingredients: Use fresh corn in summer or frozen year-round. It still turns out incredible.
- Big flavor, minimal effort: Chili, lime, garlic, and cotija bring classic street corn vibes without the grill.
- Versatile serving options: Scoop it over rice, stuff it into tacos, or serve it as a dip with chips.
- Ready in 20 minutes: Perfect for busy weeknights and last-minute gatherings.
Shopping List
- 4 cups corn kernels (fresh cut off the cob, or frozen; thawed and patted dry)
- 2 tablespoons neutral oil (avocado or canola)
- 2 cloves garlic, finely minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon fresh lime juice (plus extra lime wedges for serving)
- 1/3 cup crumbled cotija cheese (or feta if you can’t find cotija)
- 1/4 cup chopped cilantro
- Optional garnishes: sliced green onions, Tajín, hot sauce
Step-by-Step Instructions
- Prep the corn: If using fresh corn, cut kernels off 4–5 cobs. If using frozen, thaw and pat dry with paper towels.Removing excess moisture helps the corn char instead of steam.
- Heat the skillet: Place a large cast-iron or stainless steel skillet over medium-high heat. Add the oil and let it shimmer. A hot pan gives you that signature street corn char.
- Corn goes in: Add the corn in an even layer.Don’t stir for 2–3 minutes. Let it sear so it develops caramelized spots. Then stir and cook 4–6 more minutes until slightly charred and tender.
- Add aromatics: Reduce heat to medium.Stir in the garlic and jalapeño. Cook 30–60 seconds until fragrant, being careful not to burn the garlic.
- Spice it up: Sprinkle in chili powder, smoked paprika, cumin, salt, and a few grinds of black pepper. Stir to coat the corn evenly and cook another minute.
- Creamy finish: Turn heat to low.Stir in the mayonnaise and sour cream (or crema) until everything is glossy and well combined.
- Brighten: Remove from heat. Add lime juice and half the cotija. Taste and adjust salt, lime, or spice to your liking.
- Garnish and serve: Top with remaining cotija, cilantro, and optional green onions.Sprinkle Tajín or add a few dashes of hot sauce for extra zing. Serve warm.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat with a splash of water or a spoonful of crema to loosen. You can also microwave in short bursts, stirring in between.
- Make ahead: Prep the corn, chop the jalapeño, and crumble the cotija ahead of time.Combine mayo, sour cream, and lime in a small container and stash in the fridge. Cook fresh when ready to serve.
- Freezing: Not ideal. The creamy elements can separate and the texture suffers after thawing.
Benefits of This Recipe
- Budget-friendly: Corn is affordable, and pantry spices do the heavy lifting.
- Customizable heat: Keep it mild or turn up the spice with jalapeño, serrano, or hot sauce.
- Balanced flavors: Creamy, tangy, smoky, and sweet all play together for a crowd-pleasing dish.
- Great for meal planning: Works as a side, taco filling, burrito bowl topper, or dip—one batch, many meals.
- Gluten-free friendly: Naturally gluten-free when using GF spices and condiments.
Pitfalls to Watch Out For
- Skipping the dry step: Wet or icy corn will steam and turn mushy.Pat kernels dry first.
- Overcrowding the pan: If your skillet is small, cook in two batches to get a good char.
- Burning the garlic: Add it after the corn is mostly cooked and keep the heat moderate.
- Underseasoning: Corn loves salt and acid. Taste at the end and adjust lime and salt.
- Too much mayo/crema: Start with the amounts listed. You can always add more, but you can’t take it out.
Alternatives
- Dairy-free: Use vegan mayo and a dairy-free sour cream or plain unsweetened yogurt alternative.Swap cotija for a dairy-free feta-style crumble or skip the cheese and add extra lime and salt.
- Lighter version: Use mostly Greek yogurt with a bit of mayo for richness. Keep flavors punchy with extra lime and chili.
- Extra protein: Stir in black beans, grilled shrimp, or diced rotisserie chicken. Season protein with a pinch of chili and cumin to match.
- Add-ons: Mix in charred red bell pepper, roasted poblano strips, or diced red onion for more texture and color.
- Herb swap: If cilantro isn’t your thing, try parsley or a bit of thinly sliced green onion.
- Cheese options: Feta is the closest stand-in for cotija.Queso fresco works too, though it’s milder and less salty.
FAQ
Can I use canned corn?
Yes. Drain it very well and pat it dry. Canned corn can brown, but it has more moisture and a softer texture, so let it sit undisturbed in the hot pan a bit longer to get some char.
How spicy is this?
Mild to medium, depending on your jalapeño and chili powder.
For less heat, skip the jalapeño and use mild chili powder. For more heat, keep some jalapeño seeds, add a pinch of cayenne, or finish with hot sauce.
What’s the best pan to use?
A cast-iron skillet is ideal for char and even browning, but stainless steel works too. Nonstick will prevent sticking but won’t char as deeply.
Whatever you use, make sure it’s hot before adding the corn.
Can I grill the corn first?
Absolutely. Grilling the cobs and cutting off the kernels adds incredible smoky flavor. You can then toss the kernels with the spices, mayo, crema, lime, and cotija off the heat.
What can I serve this with?
It’s great with tacos, fajitas, grilled steak or chicken, or as a side with burgers.
It also makes a fun dip with tortilla chips, a topper for baked potatoes, or a base for a burrito bowl.
How do I make it more “street-style”?
Finish with extra lime, a generous sprinkle of cotija, a dusting of chili powder or Tajín, and chopped cilantro. If you like, thread some on skewers or serve with charred lime wedges to squeeze at the table.
Wrapping Up
This Mexican Street Corn Skillet packs big flavor into a fast, fuss-free dish. With simple pantry spices and a quick creamy finish, it turns humble corn into something special.
Keep it as a side, turn it into a taco filling, or scoop it up with chips—it’s versatile, affordable, and always a hit. Keep corn in the freezer, limes on the counter, and you’re 20 minutes away from a bright, satisfying plate any night of the week.
