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Skillet Mexican Street Corn Recipe
Ash Tyrrell

Skillet Mexican Street Corn Recipe

I have to admit, the first time I made this skillet Mexican street corn, I was hooked instantly. The aroma of sweet corn caramelizing in the pan mixed with creamy, cheesy goodness was irresistible.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.