Description
A quick and flavorful skillet preparation of Mexican street corn infused with crema, lime, and Cotija cheese, perfect as a side dish or snack.
Ingredients
Scale
- 4 cups of fresh corn kernels (or 4–5 ears of corn, grilled and cut from the cob)
- 2 tablespoons of unsalted butter
- 1/2 cup of mayonnaise
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of cumin
- Juice of 1 lime (plus wedges for serving)
- 1/2 cup of crumbled Cotija cheese (or feta cheese as a substitute)
- 1/4 cup of chopped fresh cilantro (optional)
- Salt and pepper to taste
- Red pepper flakes for garnish (optional)
Instructions
- Start by heating the butter in a large skillet over medium-high heat. Let it melt completely, creating a lovely golden base for your corn.
- Add the corn kernels to the skillet. Stir often as they cook for about 5-7 minutes, or until they turn a nice golden brown.
- While the corn is cooking, mix the mayonnaise, lime juice, chili powder, cumin, salt, and pepper in a separate bowl.
- Once the corn is perfectly roasted, reduce the heat to low and add the mayonnaise mixture to the skillet. Stir gently but thoroughly to coat all the corn kernels evenly.
- Fold in the crumbled Cotija cheese and cilantro, if using. Allow everything to heat through for about 2-3 minutes.
- Transfer the corn to a serving dish. Garnish with additional Cotija cheese, cilantro, and a sprinkle of red pepper flakes if desired.
Notes
Adjust seasonings as desired and consider using Greek yogurt instead of mayonnaise for a lighter version. Spicy options include adding jalapeños or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg