The sizzle of a hot skillet, a squeeze of fresh lime, and the creamy, smoky goodness of Skillet Mexican Street Corn makes me think of backyard evenings and casual summer dinners. This dish brings the fun, bold flavors of elote right into your kitchen, perfect for those times when you want something fast, bright, and satisfying.
Table of Contents
Ingredients You’ll Need
You only need a few simple ingredients for this flavorful side:
- Butter: Adds richness while browning the corn beautifully.
- Frozen corn: A freezer staple that cooks up quickly.
- Mayonnaise and sour cream: Create that creamy, tangy coating we love.
- Lime juice: Adds fresh, bright acidity.
- Cumin and chili powder: Give warmth and a gentle smoky kick.
- Cotija cheese: Salty and crumbly — so good.
- Cilantro or green onions: For that fresh finish.
This short list makes it easy to pull together even on a busy weeknight.
How to Make Skillet Mexican Street Corn
Start by melting butter in a large skillet over medium-high heat. Once it’s sizzling, add frozen corn and stir occasionally until heated through and lightly golden.
Next, stir in mayonnaise, sour cream, lime juice, cumin, and chili powder. As the mixture bubbles and thickens, add half the cotija cheese and stir gently.
Finally, sprinkle the remaining cheese over the top and garnish with a little more chili powder and fresh cilantro or green onions. Serve hot for maximum flavor.
Tips for Best Results
Use a hot skillet so the corn gets a little char. That smoky flavor makes a difference. If you like a spicier kick, sprinkle a pinch of cayenne pepper while cooking.
You can also try grilling fresh corn, cutting it from the cob, and using that instead of frozen — a delicious summer upgrade!
Variations & Customization Ideas
Want to switch things up? Here are a few easy ideas:
- Swap cotija for feta, queso fresco, or even Parmesan.
- Add sliced jalapeños for extra heat.
- Stir in grilled or roasted corn for deeper flavor.
- Try it as a Street Corn Salad: cool the corn first, then mix with all ingredients and serve chilled.
This recipe scales beautifully for a crowd, so double it for your next gathering.
Storage and Reheating Tips
If you have leftovers, refrigerate them in an airtight container for 3–4 days.
To reheat, warm gently in a skillet over medium heat, adding a little butter if needed to keep it creamy and luscious.
Skillet Mexican Street Corn Recipe Card
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Skillet Mexican Street Corn — A Quick, Flavorful Summer Side
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick, creamy, flavorful take on classic Mexican street corn — all made in one skillet, perfect for summer meals.
Ingredients
2 tbsp butter
4 cups frozen corn
¼ cup mayonnaise
¼ cup sour cream
Juice of 1 lime
1 tsp ground cumin
½ tsp chili powder
½ cup cotija cheese
¼ cup chopped cilantro or green onions
Instructions
1. Melt butter in a large skillet over medium-high heat.
2. Add frozen corn; cook until hot and lightly golden, stirring occasionally.
3. Stir in mayonnaise, sour cream, lime juice, cumin, and chili powder.
4. Add half of cotija cheese; stir until creamy and combined.
5. Sprinkle remaining cheese on top.
6. Garnish with extra chili powder and cilantro or green onions.
7. Serve immediately.
Notes
For a salad version, cool the corn before mixing with other ingredients.
Substitute feta, queso fresco, or Parmesan for cotija.
Make it spicier with a pinch of cayenne pepper.
Use fresh grilled corn or drained canned corn as alternatives.
Easily double recipe for a crowd.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Summer Veggies Recipes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 396
- Sugar: 7g
- Sodium: 367mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 45mg
More Such Recipes
If you love these flavors, you might also enjoy my classic Mexican street tacos recipe, a hearty cheesy Mexican casserole, this easy Mexican street corn casserole, or a fresh and zesty black bean corn salsa — perfect complements to your table.
FAQ
How do you cook Mexican street corn on the stove?
Simply melt butter in a skillet, add corn, and cook until hot and golden. Then stir in the creamy dressing and finish with cheese and fresh herbs.
Is Mexican corn the same as street corn?
Not exactly! Mexican street corn refers to elote — usually grilled on the cob and slathered in mayo, cheese, and chili powder. This skillet version captures all those flavors but is made off the cob.
What are the ingredients for Mexican street corn?
You’ll need corn, butter, mayonnaise, sour cream, lime juice, chili powder, cumin, cotija cheese, and fresh herbs like cilantro.
What is a pan called elote?
“Elote” means “corn on the cob” in Spanish. So while “pan elote” isn’t a thing, this skillet recipe brings elote flavors right to your stovetop.
Conclusion
Skillet Mexican Street Corn is such a treat — fast, packed with bold flavor, and perfect for any summer meal. Give it a try, share it with friends, and let me know how it turns out for you!
You can find even more recipes, ideas, and inspiration on my Pinterest and Facebook pages too.