Do Share Recipe

Skillet Mexican Street Corn Recipe | Cheesy & Flavorful

I have to tell you, the first time I made this Skillet Mexican Street Corn Recipe, I was hooked immediately. Everything I love about traditional Elote—the creamy, buttery, tangy flavors was right there, but without the mess of eating corn on the cob. It’s quick, simple, and packed with flavor, making it a perfect side for weeknight dinners or weekend gatherings.

I love how versatile it is, and it always gets compliments whenever I serve it. Let me walk you through this easy, crowd-pleasing recipe. You can also enjoy similar quick and healthy dinners like my Chicken Zucchini Stir Fry Recipe or a flavorful Air Fryer Bang Bang Salmon Recipe alongside it.

Ingredients

Here’s what you’ll need to make this irresistible skillet version of Mexican street corn. I’ve included some pro tips to make each ingredient shine.

2 tablespoons butter – adds richness; don’t skip it, as it helps create that creamy texture.
4 cups frozen corn – you can also use fresh corn cut from the cob or canned corn; fresh gives the best sweetness.
¼ cup mayonnaise – provides a tangy creaminess that balances the spices.
¼ cup sour cream – or Mexican crema for an authentic flavor.
Juice of 1 lime – adds a fresh, zesty kick that brightens the dish.
1 teaspoon ground cumin – gives the corn that warm, earthy flavor.
½ teaspoon chili powder – adds subtle heat; adjust to your preference.
½ cup cotija cheese – crumbled; use feta or queso fresco if cotija isn’t available.
¼ cup cilantro or green onions – for a fresh, herbaceous garnish.

Note: several servings as a note of full line under the ingredients quantity.

Variations

I love playing around with this recipe to suit different tastes or dietary needs:

Dairy-Free: Use vegan butter and plant-based sour cream or mayo.
Extra Spicy: Sprinkle in cayenne pepper or finely chopped jalapeños.
Cheese Alternatives: Feta, Parmesan, or queso fresco work beautifully.
Corn Options: Fresh, grilled corn gives a smoky flavor; canned corn works in a pinch.
Feed a Crowd: Double or triple the recipe—this skillet version scales easily.

Cooking Time

Here’s how long it takes to whip up this tasty dish:

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Equipment You Need

You don’t need fancy tools to make this recipe. Here’s what I use:

Large skillet – to cook the corn evenly and mix ingredients easily.
Spatula – for stirring without mashing the corn.
Measuring cups and spoons – to keep flavors balanced.
Knife and cutting board – for chopping cilantro or green onions.

How to Make Skillet Mexican Street Corn

This recipe is straightforward, and each step is designed to maximize flavor without complicating things.

Melt the Butter and Cook the Corn

Start by melting butter in a large skillet over medium-high heat. Add the corn (if frozen, rinse and drain first) and cook just until heated through. I like to stir often so each kernel gets coated in butter.

Mix in Creamy Ingredients and Spices

Once the corn is warmed, stir in mayonnaise, sour cream, lime juice, cumin, and chili powder. I find this step gives the dish its signature creamy, tangy flavor that makes it irresistible.

Add Cheese and Garnish

Next, fold in half of the cotija cheese until it melts slightly. Sprinkle the remaining cheese on top, dust with extra chili powder if you like, and garnish with fresh cilantro or green onions. Serve immediately for the best texture.

Additional Tips for Making this Recipe Better

From my experience making this recipe multiple times, a few tweaks can make it even better:

I always use fresh lime juice instead of bottled—it makes a huge flavor difference.
Don’t overcook the corn; it should stay crisp-tender.
Stir in cheese slowly to prevent it from clumping.
For a smoky flavor, char the corn lightly in the skillet before adding the creamy mixture.
Taste and adjust seasonings at the end—sometimes a pinch more chili or lime juice elevates it perfectly.

How to Serve Skillet Mexican Street Corn

This dish is versatile, so presentation matters. I like to serve it right from the skillet for a rustic look. Garnish with extra cotija, a lime wedge on the side, and a sprinkle of chili powder for color. It pairs wonderfully with grilled chicken, tacos, BBQ, or even as a topping for nachos. For parties, you can even serve it as a corn salad chilled.

Nutritional Information

Here’s a quick glance at what’s in each serving:

Calories: 396 kcal – rich and satisfying without being overly heavy.
Protein: 9 g – a decent boost from the cheese.
Carbohydrates: 41 g – mostly from the sweet corn.
Fat: 25 g – creamy and indulgent, mainly from butter and mayo.

Make Ahead and Storage

You can definitely prep this dish ahead of time if needed.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days. The flavors stay vibrant, and the texture remains appealing if reheated gently.

Freezing

This recipe isn’t ideal for long-term freezing because the creamy sauce can separate, but short-term freezing (1-2 weeks) is possible if wrapped tightly.

Reheating

Reheat in a skillet over medium heat, stirring often. I sometimes add a touch of butter or cream to refresh the texture.

Why You’ll Love This Recipe

If you’re still on the fence, here’s why I keep coming back to this skillet Mexican street corn:

Quick and Easy: Prep and cook in just 15 minutes—perfect for busy nights.
Mess-Free: All the flavors of traditional Elote without eating corn on the cob.
Customizable: Spice it up, swap cheeses, or go dairy-free to suit any diet.
Versatile Side: Works with tacos, BBQ, grilled meats, or as a party corn salad.
Crowd-Pleaser: Rich, creamy, tangy, and cheesy—everyone loves it!

This skillet Mexican street corn has become one of my favorite quick side dishes. It’s flavorful, simple, and always impresses guests. Whether you’re making it for family dinner or a summer BBQ, it’s guaranteed to be a hit.

Ben Carraoli