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
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
10minutes 0minutes
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
10minutes 0minutes
Ingredients
  • 1tablespoon canola oil
  • 6ears cornkernels cut off the cob
  • 1tablespoon chili powder
  • 1-2 jalapeñosseeds and whites removed and minced. Depending on spice preference
  • 1/4cup thinly sliced scallions
  • 1/4cup chopped fresh cilantro
  • 1 limejuiced
  • 3ounces crumbled queso frescoor cotija cheese.
  • salt and pepperto taste
Instructions
  1. 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.
  2. 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 🙂