Skillet Mexican Street Corn

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This Skillet Mexican Street Corn is an easy, family friendly side dish that is loaded with flavor. A one pot recipe that makes supper time and clean up a breeze!

Close up top view of skillet mexican street corn garnished with lime wedges in cast iron skillet with wooden serving spoon on the side.

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Why We Love This Skillet Mexican Street Corn

An easy side dish that requires minimal effort!
Made all in one pot with almost no clean up.
A quick recipe the entire family is going to love!
Only simple ingredients needed.
A skillet version of street corn on a whole new level.
Can be served as a side dish, a hot corn dip or a topping for your favorite protein.

Skillet Street Corn Recipe Ingredients

Salted Butter
Frozen Corn
Mayonnaise
Sour Cream
Fresh Lime
Ground Cumin
Cotija Cheese
Fresh Cilantro
Black Pepper
Green Onions for garnish

Substitution Suggestions

Frozen Corn: You can use canned corn that has been drained or you can cut fresh corn off the cob.
Mayonnaise: Miracle whip is a good substitute.
Sour Cream: Plain Greek yogurt will work great.
Lime: If you don't have a fresh lime, the bottled lime juice will work. However, fresh lime juice has the best flavor.
Ground Cumin: You can use chili powder or taco seasoning if you like.
Cotija Cheese: Monterey Jack cheese or Pepper Jack cheese are great options. You can also use fresh Mexican cheese, Queso Fresco, but it doesn't melt all the way like Cotija cheese does. However, it is just as tasty!
Fresh Cilantro: If you are not a cilantro fan you can use parsley or green onions.
Black Pepper: If you want a little bit more spice in your corn you can use red pepper chili flakes or a finely diced jalapeño.

Skillet Mexican Street Corn recipe ingredients.

This Mexican skillet corn is a great side dish to serve during cinco de mayo or anytime of the year!

How to Make Skillet Mexican Street Corn

First, in a large cast iron skillet melt butter over medium-high heat.
Once the butter is melted, stir in the frozen corn kernels and cook until it is heated through while stirring often. Then reduce to medium-low heat.
Next, add in the mayo, sour cream, lime juice, ground cumin, black pepper and half of the chopped cilantro leaves. Stir until everything is well incorporated.

Mayo, sour cream, lime juice, spices, and cilantro added to cooked corn in cast iron skillet.

Cotija cheese added to corn and sauce mix in cast iron skillet.

Now add half of the crumbled cotija cheese and stir until melted.
Remove skillet from heat and garnish top of corn with remaining cilantro, cotija cheese, lime wedges, sliced green onions and a bit of paprika.
Finally, serve immediately and enjoy!

Top view of skillet mexican street corn in cast iron skillet with wooden serving spoon garnished with lime wedges and cilantro.

What to Serve with Mexican Street Corn off the Cob

This street corn recipe is a perfect side dish to your favorite main entrees. It can also be served as a dip with your favorite tortilla chips or corn chips. We love serving this corn with:

Scoop of skillet Mexican street corn on wooden serving spoon.

Storing Mexican Street Corn

Storing: Store any leftover corn in an airtight container in the fridge for up to 4 days.

Reheating: Reheat leftover corn in a skillet on the stove over low heat or in the microwave until warmed through. It tastes just as fabulous the next day and the day after and so on!

If you love corn like my family, try some of these other corn recipes:

Easy Mexican Street Corn Tips

I like to use a cast iron skillet because it chars the corn a bit. However, a non-stick or stainless steel large skillet can be used.
This recipe doesn't call for salt because the Cojita cheese is a naturally salty cheese. Taste the corn and if you feel it needs a touch more salt add just a pinch at a time.
If you love lime, add a little lime zest to the corn too. Or squeeze another lime over top of the finished skillet street corn.
The best way to cut fresh sweet corn off the cob: place a small bowl upside down inside a larger bowl, then place the ear of corn tip side on the small bowl. Using a sharp knife cut straight down the side of the cob, rotating the cub until all the corn kernels are removed.

Side view of skillet mexican street corn in cast iron skillet with wooden serving spoon.

FAQs About Mexican Street Corn

What is Mexican street corn made of?

Essentially it is ears of corn that is lathered with a flavored mayo and sour cream mixture and typically topped with cotija cheese and cilantro.

What's the difference between street corn and regular corn?

Street corn is regular corn all gussied up. Regular corn is often served with butter, salt and pepper. Street corn goes the extra mile and adds a spiced mayo and sour cream mixture, cotija cheese and fresh cilantro.

Why is Mexican street corn so good?

To each their own, but anyone who loves Mexican flavors will love Mexican street corn. It's so good because of the flavors and textures that are all captured in one single bite.

Top view skillet mexican street corn garnished with lime wedges in cast iron skillet.

More Easy Side Dish Recipes:

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5 from 3 votes