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.

Skillet Mexican Street Corn | Quick & Tasty Favorite

Name: Skillet Mexican Street Corn — A Quick, Flavorful Summer Side
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
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

Description

A quick, creamy, flavorful take on classic Mexican street corn — all made in one skillet, perfect for summer meals.

Ingredients

Scale

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

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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