This skillet Mexcian Street Corn is one of our family’s favorite side dishes! Perfect to serve along side of my Slow Cooker Shredded Beef Tacos, this dish comes together in about 10 minutes and everyone will ask you for the recipe! It’s so easy to make using frozen corn, you won’t believe it!
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You will need:
2 TB butter
4 cups frozen sweet corn
¼ cup mayo
¼ cup sour cream
Juice 1 lime
½ tsp cumin
½ tsp chili powder
¼ cup sliced green onion
½ cup crumbled Cotija cheese
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Directions for Skillet Mexican Street Corn
Melt butter in a large skillet and stir in the frozen corn. Sauté on medium high heat for a couple of minutes.
Stir in mayo, sour cream, lime juice, chili powder and cumin. Stir and cook until corn is heated through.
Add ½ of the cheese and stir until melted.
Top with green onion, the remaining cheese and sprinkle with a little chili powder
Squeeze a little more fresh lime on top and add some cilantro if desired. It’s just the perfect side to any Mexican dish and comes together so easily too! Super simple to make and packs a lot of flavor, tastes just like your favorite authentic street corn!
Skillet Mexican Street Corn
Super Easy to make skillet Mexican Street Corn ready in about 10 minutes!
Ingredients
- 2 TB butter
- 4 cups frozen sweet corn
- ¼ cup mayo
- ¼ cup sour cream
- Juice 1 lime
- ½ tsp cumin
- ½ tsp chili powder
- ½ cup crumbled Cotija cheese
- ¼ cup sliced green onion
Instructions
- Melt butter in a large skillet and stir in the frozen corn. Sauté on medium high heat for a couple of minutes.
- Stir in mayo, sour cream, lime juice, chili powder and cumin. Stir and cook until corn is heated through.
- Add ½ of the cheese and stir until melted.
- Top with green onion, the remaining cheese and sprinkle with a little chili powder
