Skillet Mexican Street Corn: A Flavorful Delight
A quick and easy side dish featuring buttery, creamy corn with tangy lime and savory cheese, perfect for any meal.
Equipment
- large skillet
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
- 2 tablespoons butter
- 4 cups frozen corn rinse and drain if frozen with ice crystals
- ¼ cup mayonnaise
- ¼ cup sour cream or Mexican crema
- 1 lime juice of
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ cup cotija cheese crumbled, divided
- ¼ cup cilantro or green onions chopped, for garnish
Instructions
- Melt butter in a large skillet over medium-high heat.
- Add corn kernels and cook until heated through, stirring frequently.
- Stir in mayonnaise, sour cream, lime juice, cumin, and chili powder.
- Mix in half of the cotija cheese until melted.
- Top with the remaining cheese, a pinch of chili powder, and garnish with cilantro or green onions. Serve immediately.
Notes
For a salad variation, cook and cool the corn, then mix with the remaining ingredients and chill before serving. This recipe can easily be doubled or tripled to feed a larger crowd.