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Skillet Mexican Street Corn Recipe
Ben Carraoli

Skillet Mexican Street Corn Recipe

I have to tell you, the first time I made this Skillet Mexican Street Corn, 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.
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Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.