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Mexican Street Corn Skillet - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Creamy finish: Turn heat to low. Stir in the mayonnaise and sour cream (or crema) until everything is glossy and well combined.
  7. Brighten: Remove from heat. Add lime juice and half the cotija. Taste and adjust salt, lime, or spice to your liking.
  8. 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.