Just because Labor Day has come and gone doesn't mean i'm ready for corn to stop being one of my main food groups. Mexican Skillet Corn brings the yummy flavors that you love from Mexican street corn, but easily made in your cast iron skillet!
For another fun variation of elote, try this Elote Dip (Mexican Street Corn)!
How To Make Mexican Skillet Corn
- We start off by charring our corn kernels (fresh if available, but thawed frozen or canned works too!). To do this, the key is to not stir too much. Leave the kernels be for a couple of minutes at a time to give them a chance to cook and slightly char.
- Once our corn kernels are cooked and beautifully charred, we stir in the real flavor game changers. Minced jalapeños for some spice. Chili powder and green onions to really bring the flavor. And some lime juice and cilantro to brighten everything up.
- And last, but not least, we stir in queso fresco (or cotija) to really bring the street corn vibe to the Mexican Skillet Corn. YUM.
I love Mexican Skillet Corn served as a side dish with carne asada or tacos, or even used as an ingredient in burrito bowls. The uses are endless!
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Mexican Skillet Corn
Easily bring the flavors of Mexican Street Corn with this Mexican Skillet Corn. Fresh corn is charred in your cast iron skillet then we stir in jalapeños for a kick, and lime juice, cilantro, and queso fresco to bring the Mexican flavor. Recipe at KathleensCravings.com
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Sides
- Method: Stove
- Cuisine: Mexican
- 1 tablespoon canola oil
- 6 ears corn (kernels cut off the cob)
- 1 tablespoon chili powder
- 1-2 jalapeños (seeds and whites removed and minced. Depending on spice preference)
- ¼ cup thinly sliced scallions
- ¼ cup chopped fresh cilantro
- 1 lime (juiced)
- 3 ounces crumbled queso fresco (or cotija cheese. )
- salt and pepper (to taste)
- Heat a cast iron or other heavy skillet to medium-high heat. Add the oil. When the oil is shimmering, but not smoking, add the corn kernels. Allow corn to cook without stirring for 2-3 minutes. This lets the kernels get a little char. After 2-3 minutes, stir kernels then let cook undisturbed again for 2-3 minutes. Continue this for 8-10 minutes total - stirring every 2-3 minutes - until the kernels are bright yellow with slight charring.
- Turn off the heat and remove the skillet from the heat. Stir in all remaining ingredients and season with salt and pepper to taste. Serve and enjoy 🙂
Serve as a side dish with carne asada or tacos, or even used as an ingredient in burrito bowls.
- Serving Size: ⅙ of recipe
- Calories: 194
- Sugar: 9.8 g
- Sodium: 266 mg
- Fat: 7.9 g
- Carbohydrates: 28.9 g
- Fiber: 3.6 g
- Protein: 7.5 g
- Cholesterol: 9.8 mg
Keywords: Mexican skillet corn, Mexican corn in a skillet