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
Ingredients
- 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)
- 1/4 cup thinly sliced scallions
- 1/4 cup chopped fresh cilantro
- 1 lime (juiced)
- 3 ounces crumbled queso fresco (or cotija cheese. )
- salt and pepper (to taste)
Instructions
- 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 🙂
Notes
Serve as a side dish with carne asada or tacos, or even used as an ingredient in burrito bowls.
Nutrition
- Serving Size: 1/6 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
Find it online: https://kathleenscravings.com/mexican-skillet-corn/