Description
A flavorful and easy-to-make Mexican Street Corn recipe featuring sautéed corn tossed with creamy mayonnaise, tangy lime juice, chili powder, and topped with crumbly cotija cheese and fresh cilantro. This quick skillet dish captures the essence of classic Mexican street food in just minutes.
Ingredients
Scale
Corn and Butter Mix
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
Mix-ins and Toppings
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the skillet: Place a cast iron skillet over high heat and let it get hot for a minute.
- Cook the corn: Add the drained corn to the hot skillet and cook for 8-10 minutes, stirring occasionally to ensure even browning without burning.
- Add butter and seasoning: Remove the skillet from heat and stir in the butter along with kosher salt to taste, mixing thoroughly to coat the corn evenly.
- Prepare the creamy mix: Transfer the cooked corn to a bowl and stir in mayonnaise and lime juice until well combined. Add 1 teaspoon of chili powder and mix again to incorporate the flavors.
- Garnish and serve: Sprinkle the corn with cotija cheese, remaining chili powder, and chopped cilantro. Serve immediately and enjoy this vibrant street food classic.
Notes
- Use fresh corn off the cob when available for a sweeter, fresher flavor.
- Adjust the amount of chili powder to your preferred level of spice.
- For extra creaminess, consider adding a bit more mayonnaise or a dollop of sour cream.
- Cotija cheese can be substituted with feta cheese if unavailable.
- Serve as a side dish at barbecues or Mexican-themed dinners for an authentic touch.
