Updated: Mar 19
The first time I had Mexican street corn; I was amazed by how well the flavors complimented each other. To make it: grill corn on the cob, coat with mayonnaise, top with cotija cheese, season with chili powder and finish with a squeeze of fresh lime juice and cilantro. This combination melds together fantastically and although it can get messy to eat, it's worth it.
I was inspired to make this Mexican corn skillet when I had a bag of frozen corn in the freezer and wanted to make a quick side dish. My version can be made in a single pan for easier cleanup and less fuss. I also do not include the mayonnaise for a lower calorie alternative that still tastes just as delicious. I've included a TikTok video I made for this. Be sure to comment below if you make this!
16 oz. frozen or canned corn (I use Trader Joe's roasted corn- it's sweet and already charred)
1/3 cup cotija cheese
chopped fresh cilantro
cayenne pepper or your favorite chili powder
salt and pepper to taste
1 tablespoon butter (optional)
1/4 teaspoon onion powder (optional)
1/4 teaspoon garlic powder (optional)
Preheat your oven to 350º F
Heat an ovenproof skillet (I prefer using cast iron for a nice char) over medium-high heat.
Add in your corn when your skillet is hot.
Stir corn often. Add optional butter, onion powder, and garlic powder. Season with salt and pepper to taste.
Cook until the corn is heated through (about 4 minutes), this will take longer if you use frozen corn.
Top with cotija cheese and a bit of cayenne (depending on your spiciness preference)
Put the skillet in the oven for 4-5 minutes until cheese is melted.
Top with chopped cilantro and lime juice and serve with more lime wedges. Enjoy!