I have to admit, the first time I made this Skillet Mexican Street Corn Recipe, I was hooked instantly. The aroma of sweet corn caramelizing in the pan mixed with creamy, cheesy goodness was irresistible. It’s one of those recipes I make when I want a quick snack or a side dish that feels special without hours in the kitchen.

I love how easy it is, yet it tastes like something from a food truck in Mexico City. Trust me, once you try this, it will become a regular in your recipe rotation. You can also enjoy similar indulgent treats like Boston Cream Doughnuts Recipe or Chewy Peanut Butter Brownies Recipe for dessert after your meal.

Ingredients

Here’s everything you’ll need to make the perfect skillet Mexican street corn. I’ve included tips so you get the best flavors every time.

4 cups fresh corn kernels (about 5 ears of corn) – Fresh corn works best for sweetness and crunch. Avoid frozen if possible.
2 tablespoons olive oil – Gives the corn a golden, caramelized coating.
2 tablespoons butter – Adds creaminess and balances the corn’s natural sweetness.
1/4 cup mayonnaise – For that classic creamy Mexican street corn texture.
1/4 cup cotija cheese, crumbled – Freshly crumbled cheese melts better and adds a salty tang.
1 teaspoon chili powder – Provides a subtle kick without overpowering the corn.
1/2 teaspoon smoked paprika – Gives a smoky depth that pairs perfectly with the sweetness of the corn.
1/2 teaspoon garlic powder – Enhances flavor without needing fresh garlic.
1 tablespoon fresh lime juice – Brightens up all the flavors.
2 tablespoons fresh cilantro, chopped – Adds a fresh herbal note at the end.
Salt and pepper, to taste – Essential for balancing all the flavors.

Note: serves 4–6

Variations

This recipe is flexible, so you can tweak it based on your preferences:

Dairy-free: Use vegan butter and vegan mayo to make it completely plant-based.
Cheese-free: Skip the cotija or substitute with nutritional yeast for a cheesy flavor.
Extra kick: Add a pinch of cayenne or hot sauce to spice it up.
Flavor enhancers: Mix in a dash of smoked paprika or a drizzle of chipotle sauce for a smoky twist.

Cooking Time

Here’s what you can expect in terms of timing:

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Equipment You Need

Large skillet – For caramelizing corn evenly.
Wooden spoon or spatula – To stir without scratching your pan.
Knife and cutting board – For prepping corn and cilantro.
Measuring cups and spoons – To ensure the perfect balance of ingredients.

How to Make Skillet Mexican Street Corn Recipe?

Here’s my simple, step-by-step approach to making this delicious street corn.

Prepare the Ingredients

First, remove the corn kernels from the cob and chop the cilantro. Measure out your spices, mayo, and cheese. Prepping everything ahead saves time while cooking.

Cook the Corn

Heat the skillet over medium-high heat with olive oil and butter. Add the corn and sauté for 5–7 minutes until golden brown, stirring occasionally so it doesn’t burn.

Add Flavorings

Once the corn is caramelized, stir in mayonnaise, cotija cheese, chili powder, smoked paprika, garlic powder, salt, and pepper. Mix until everything is coated and creamy.

Finish with Fresh Ingredients

Turn off the heat and stir in lime juice and chopped cilantro. The freshness of the lime and herbs elevates the dish and balances the richness of the mayo and cheese.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks make this even more irresistible:

I always use fresh corn for the best texture and flavor.
I toast the corn slightly longer to get a little bit of char—it adds a smoky flavor without needing a grill.
I add lime juice at the very end to preserve its bright, fresh taste.
I crumble cotija cheese by hand; it feels more authentic than pre-crumbled packs.
I like adding a pinch of smoked paprika for depth—it makes a huge difference.

How to Serve Skillet Mexican Street Corn Recipe?

Serving this corn is fun because it looks as good as it tastes.

Plate it in a shallow dish or cast-iron skillet for a rustic presentation.
Sprinkle extra cotija cheese and cilantro on top for visual appeal.
Serve with lime wedges for guests to squeeze over their portion.
Pair it with grilled meats, tacos, or even as a topping for nachos.

Nutritional Information

Here’s a quick breakdown of what you’re getting per serving (approximate values):

Calories: 250
Protein: 6g
Carbohydrates: 20g
Fat: 15g

This makes it a satisfying side dish without overloading on calories.

Make Ahead and Storage

Storing

You can store leftovers in an airtight container in the fridge for up to 2 days. The flavors actually meld and improve slightly after sitting.

Freezing

This recipe isn’t ideal for freezing due to the creamy mayo, but you can freeze the plain corn kernels before cooking for up to 3 months.

Reheating

Gently reheat in a skillet over medium heat, adding a little butter or olive oil to refresh the creaminess. Avoid microwaving if possible to preserve texture.

Why You’ll Love This Recipe?

This skillet Mexican street corn is a winner for many reasons:

Quick and Easy: Takes less than 20 minutes from prep to plate.
Flavorful: Sweet, creamy, tangy, and slightly smoky all in one bite.
Versatile: Works as a side dish, snack, or even a taco topping.
Customizable: Adjust spices, cheese, or add-ons to suit your taste.
Crowd-Pleaser: I’ve made it for parties, and it disappears fast every time.

Once I made it for my friends, they were asking for seconds before I could even grab my own portion. It’s one of those recipes that feels indulgent but is surprisingly simple.

Ash Tyrrell