Mexican Street Corn
This skillet-style Mexican street corn is creamy, cheesy, smoky, and packed with bold flavor—without the mess of eating it off the cob. Perfect for parties or an easy weeknight side!
Ingredients
Corn Base
- 3 cans whole kernel corn (15.25 oz each), drained
- 2 tbsp unsalted butter
- 1 pinch kosher salt to taste
Creamy Sauce
- 3 tbsp mayonnaise
- 1.5 tbsp fresh lime juice
- 1 tsp chili powder stirred into the mix
Topping and Finish
- 0.5 cup crumbled Cotija cheese or feta as a substitute
- 1 tsp chili powder for dusting
- 2 tbsp fresh cilantro roughly chopped
Instructions
- Step 1: Preheat the skillet
Heat a cast iron or heavy skillet over high heat until very hot. - Step 2: Roast the corn
Add drained corn and spread evenly. Let sit undisturbed for 2–3 minutes before stirring. Cook for 8–10 minutes until well charred. - Step 3: Add butter and salt
Turn off the heat. Stir in butter until melted and coat the corn. Season with a pinch of kosher salt. - Step 4: Mix the creamy base
Transfer corn to a bowl. Stir in mayonnaise, lime juice, and 1 tsp chili powder until creamy and combined. - Step 5: Finish with toppings
Spoon into a serving dish or cups. Top with Cotija cheese, extra chili powder, and chopped cilantro. Serve warm or slightly cooled.
Notes
For a lighter version, use Greek yogurt instead of mayonnaise. Feta can replace Cotija. Use sweet paprika for a milder flavor or cayenne for more heat. Great served warm or chilled as a picnic salad. Use thawed and dried frozen corn if substituting canned.
Nutrition Facts (per serving)
- Calories: 291 kcal
- Carbohydrates: 46 g
- Protein: 7 g
- Fat: 12 g
- Saturated Fat: 3 g
- Cholesterol: 13 mg
- Sodium: 94 mg
- Potassium: 488 mg
- Fiber: 5 g
- Sugar: 10 g
- Vitamin A: 955 IU
- Vitamin C: 12.6 mg
- Calcium: 9 mg
- Iron: 1.1 mg