Fresh corn, chili powder, cilantro, lime juice, Cotija cheese, and more make this Skillet Mexican Street Corn the perfect side dish the entire family will love!
Have you ever had Elote, otherwise known as Mexican Street Corn? If you have, you know how absolutely delicious it is. Perfect sweet corn kernels covered in lime juice, creamy mayo, and spices make for one of the tastiest corn recipes out there. It’s the best way to eat corn in my opinion!
If you have yet to experience Mexican Street Corn, fear not. You’re in for a treat and will be so happy that this delightful goodness has come into your life.
You’re welcome.
SAVE THIS SKILLET MEXICAN STREET CORN RECIPE TO YOUR FAVORITE PINTEREST BOARD!
The recipe comes from Barefeet in the Kitchen blog author Mary Younkin’s cookbook, The Weeknight Dinner Cookbook. It’s a corn recipe you’ll be making again and again!
I’m thrilled that Mary is letting me share this completely delightful Mexican Street Corn Skillet recipe with all of you today. Mary is a sweetheart, and I am so very fortunate to have been blessed with her friendship through this wonderful world of blogging. She makes me laugh, we act goofy together, she’s SO stinking helpful with all things blogging, AND she loves to feed me!
You NEED to check out her site for fantastic recipes if you aren’t already familiar with her.
Can you imagine a better friend to have in your corner?
Mexican Street Corn
Elote, a version of grilled corn, is a popular street food in Mexico. Whole cobs of corn are grilled and then smothered in a blend of spices, lime juice, cheese, and mayo. It is SO good!
You can find elote sold by street vendors and food trucks at almost every corner of Mexican cities. While I LOVE eating fresh sweet corn straight from the cob, sometimes you need an easy side dish more suited to a sit-down dinner.
Chances are also good that you’re not outside grilling year-round, or at the very least, want to avoid firing up the grill whenever you’re craving a corn side dish. That’s where this skillet version comes in!
Ingredients for Mexican Street Corn Salad
Here’s what you’ll need to make this Skillet Mexican Corn:
- 5 cups of fresh corn kernels (about 6 whole cobs of corn)
- 1 tablespoon unsalted butter
- 1 tablespoon mayonnaise
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons finely chopped red onion
- ¼ cup crumbled Cotija cheese
- ¼ cup finely chopped fresh cilantro
- Lime wedges for serving (optional)
How to Make Skillet Mexican Street Corn
This easy Mexican Street Corn recipe is made in a skillet and served in a bowl with a fork. It’s all the flavors I love in Mexican Street Corn put together in a side dish that’s appropriate for just about any occasion.
Making Mexican Corn Salad in a skillet is almost unbelievably easy! First, remove the corn kernels from their cobs with a sharp knife. You could also use frozen corn kernels if corn is out of season. Just thaw the corn to room temperature before starting this recipe.
Melt the butter in a large skillet over medium-high heat. Add the corn, mayonnaise, salt, chili powder, and cayenne. Stir to coat the corn thoroughly and cook for about 3 minutes or until hot.
Remove from heat and transfer the corn to a serving dish. Drizzle the lime juice all over the corn and sprinkle the onion, cilantro, and Cotija cheese on top. Stir to combine.
Serve this delicious corn dish with lime wedges for an extra kick if desired!
- Note- if you’re not a cilantro fan, you can certainly leave that out. Consider using green onions or parsley instead!
What should I serve with Skillet Mexican Street Corn?
Skillet Mexican Street Corn would be perfect paired with these Slow Cooker Carne Asada Taco Boats or a plate full of Spicy Pork Tenderloin. Served with a side of Chipotle Lime Rice and your favorite tortilla chips with salsa, you’ll have an unbeatable full Mexican-inspired meal.
Looking for a fun and refreshing beverage to serve with your dinner? Give this easy Horchata recipe a try, too!
I love it as a hot side dish, but the leftovers would also be delicious cold tossed in a salad for lunch the next day. You really can’t go wrong with this recipe.
How do I store leftover Skillet Corn?
This recipe will keep in the refrigerator for 3-4 days when stored in an airtight container (IF you even need to store leftovers! 😉). You can serve the leftovers cold or heated up in the microwave or on the stovetop.
Try one of these delicious Skillet Recipes:
This Skillet Spinach Lasagna has all the delicious Italian flavors you love with half the work!
Skillet Jalapeno Bread is a nice side to serve with any Mexican dinner!
I love skillet desserts, too! Try this Skillet Apple Crisp, Skillet Blueberry Crisp, or this Cranberry Apple Oatmeal Skillet Cookie!
Looking for more tasty side dishes to complete your dinner? Here are some you won’t be able to resist:
Thank you again to Mary for letting me share this simple Mexican Street Corn recipe with you all!
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Skillet Mexican Street Corn
Ingredients
- 5 cups fresh corn about 6 ears
- 1 tablespoon unsalted butter
- 1 tablespoon mayonnaise
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- â…› teaspoon cayenne pepper
- juice of 1 lime about 2 tablespoons
- 2 tablespoons finely chopped red onion
- ¼ cup crumbled Cotija cheese
- ¼ cup finely chopped fresh cilantro
- Lime wedges for serving (optional)
Instructions
- Remove the kernels from the corn and set aside.
- Melt the butter in a large nonstick skillet over medium-high heat.
- Add the corn, mayonnaise, salt, chili powder and cayenne.
- Stir to coat and cook for about 3 minutes, until hot.
- Remove from the heat or transfer to a serving dish.
- Drizzle with lime juice and sprinkle with the onion, cheese and cilantro.
- Stir to combine.
- Serve with lime wedges, for an extra kick of lime, if desired.
Notes
Nutrition
This post was originally published July 24, 2017. It has been updated in format and with pictures on June 26, 2023.
Comments & Reviews
Oh how I love this corn and I love that you love it too! Your photos are gorgeous.
This looks super yummy! I’m throwing my daughter a fiesta birthday party, and we now have our side dish! This will work great the tacos and pinata cupcakes!
Lynn, thank you for sharing Mary’s recipe. My niece requested an elote side dish for Thanksgiving this year, and this recipe is by far the closest to autentico street corn that she remembers eating while away at college. I am certain this will be a new family favorite at holiday gatherings!
You’re very welcome, Keeli! I hope everyone enjoyed it! It’s one of my most favorite recipes and I make it a lot.
Do I cook the corn prior to taking off the cobb?
No, Laurie, you do not cook the corn before taking it off the cob. It will cook in the skillet. It’s a super easy recipe and really delicious. Hope you enjoy it!