Skillet Mexican Street Corn
servings
Corn, cilantro, cayenne, lime, Cotija cheese and more make this Skillet Mexican Street Corn from The Weeknight Dinner Cookbook an irresistible side dish.
Ingredients
- 5 cups fresh corn about 6 ears
- 1 tablespoon unsalted butter
- 1 tablespoon mayonnaise
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ⅛ 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
I've found it easiest to cut the fresh corn off the cobs using this method: stand the point of each cob in the center of an upright Bundt pan, and carefully shave down the sides with a sharp knife. This way, the kernels fall into the pan and it's easier clean up.
Nutrition
Serving: 1serving | Calories: 155kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 301mg | Potassium: 344mg | Fiber: 3g | Sugar: 8g | Vitamin A: 424IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg