Hey there, fellow food lovers! I’ve gotta tell ya, I stumbled upon this Easy Skillet Mexican Street Corn Recipe a few summers ago at a family barbecue, and it’s been a total game-changer ever since. My cousins were grilling corn on the cob, slathering it with this creamy, tangy, spicy mix, and I just couldn’t get enough.
So, naturally, I had to figure out how to whip up this Easy Skillet Mexican Street Corn Recipe right in my own kitchen!
I’ve tweaked and tested it over countless taco nights, and let me tell ya, it’s a crowd-pleaser every single time. My kids, who are usually picky about veggies, actually beg for seconds when I make this Easy Skillet Mexican Street Corn Recipe. It’s that good, y’all!
Honestly, there’s something magical about turning simple corn into a flavor bomb with just a skillet and a handful of ingredients. I’m beyond excited to share my go-to Easy Skillet Mexican Street Corn Recipe with you today, so let’s dive right in and get cooking!
Why You’ll Love This Recipe
I’ve found that this Easy Skillet Mexican Street Corn Recipe is a total winner for busy weeknights or last-minute gatherings. It’s ridiculously quick to throw together, and the flavors just pop in your mouth with every bite. Honestly, who doesn’t love that smoky, cheesy, lime-kissed goodness?
In my kitchen, this Easy Skillet Mexican Street Corn Recipe has become the ultimate side dish that pairs with everything from burgers to enchiladas. I mean, it’s got that perfect balance of creamy and spicy that keeps everyone coming back for more. Trust me, once you try it, you’ll be hooked just like I am!
Ingredients List
Alright, let’s talk about what you’ll need to make this Easy Skillet Mexican Street Corn Recipe. I’m a stickler for fresh ingredients whenever possible, especially with corn, because it really shines here. I usually grab my produce from the local market, but canned or frozen works in a pinch too for this Easy Skillet Mexican Street Corn Recipe.
Here’s everything laid out with exact measurements (because eyeballing it only works half the time, right?). These are the staples for my version of the Easy Skillet Mexican Street Corn Recipe, though I’ll share some swaps later on. If you enjoyed this recipe, you might like baked feta pasta recipe easy viral creamy dish.
- 4 cups corn kernels, fresh off the cob (about 4-5 ears) or frozen and thawed
- 2 tablespoons (30g) unsalted butter, for that rich, golden base
- 1/3 cup (80g) mayonnaise, full-fat for ultimate creaminess
- 1/3 cup (80g) sour cream, adds a tangy little zing
- 1/2 cup (50g) crumbled cotija cheese, or feta if you can’t find cotija
- 1 teaspoon chili powder, for a smoky kick (I prefer a smoky blend)
- 1/2 teaspoon smoked paprika, optional but oh-so-worth-it
- Juice of 1 lime, freshly squeezed for brightness
- 2 cloves garlic, minced for depth (don’t skip this!)
- 1/4 cup fresh cilantro, chopped for a burst of freshness
- Salt and pepper, to taste (start with a pinch and adjust)
I’ve played around with different cheeses over the years, and while cotija is traditional for this Easy Skillet Mexican Street Corn Recipe, feta or even queso fresco can step in if needed. Just don’t skimp on the lime—it’s the secret to making the flavors sing!
Variations
One thing I adore about this Easy Skillet Mexican Street Corn Recipe is how easy it is to switch things up depending on your mood or what’s in your pantry. I’ve experimented a ton over the years, sometimes out of necessity (like that time I forgot to buy mayo), and other times just for kicks. Here are some variations of the Easy Skillet Mexican Street Corn Recipe that I’ve tried and loved.
- Spicy Kick: Toss in a finely chopped jalapeño or a dash of hot sauce to the skillet for some heat. I did this once for a game night, and my friends couldn’t stop raving!
- Cheesy Overload: Double the cotija or mix in some shredded Monterey Jack for an extra melty vibe. My kids always ask for this version.
- Garlic Lover’s Dream: Add an extra clove or two of garlic for a deeper, savory punch. I’m a garlic fiend, so this is my go-to.
- Vegan Twist: Swap mayo and sour cream for vegan alternatives and use nutritional yeast instead of cheese. I tried this for a friend’s potluck, and it was surprisingly tasty.
- Smoky Chipotle: Stir in a teaspoon of chipotle powder or adobo sauce for a smoky, complex flavor. This one’s a personal fave for my Easy Skillet Mexican Street Corn Recipe.
- Bacon Bliss: Crumble in some crispy bacon bits right before serving for a meaty twist. Trust me, it’s next-level!
- Herby Fresh: Mix in extra cilantro or even some chopped green onions for a garden-fresh feel. I do this in summer when my herb pots are overflowing.
- Sweet Heat: Drizzle a tiny bit of honey over the top after cooking to balance the spice. Sounds weird, but I stumbled on this combo by accident, and it works!
These tweaks keep this Easy Skillet Mexican Street Corn Recipe exciting every time I make it. What’s your favorite way to mix it up? I’m always down for new ideas!
Servings and Timing
Let’s chat about how much this Easy Skillet Mexican Street Corn Recipe makes and how long it’ll take ya. In my experience, this comes together pretty fast, even on a hectic evening. Here’s the breakdown for planning your meal with this Easy Skillet Mexican Street Corn Recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6-8 side portions
I’ve found this feeds my family of five with a little leftover, but if you’ve got big eaters, you might wanna double it. Timing-wise, it’s a breeze for a quick side with this Easy Skillet Mexican Street Corn Recipe!
Step-by-Step Instructions
Alright, let’s get into the nitty-gritty of making this Easy Skillet Mexican Street Corn Recipe. I’ve broken it down into simple steps based on how I do it in my kitchen. Trust me, it’s as easy as pie (or maybe easier)! If you enjoyed this recipe, you might like mexican street corn.
Step 1: Prep Your Corn
Start by shucking your corn if you’re using fresh ears, or just measure out your frozen kernels. I like to cut the kernels off the cob over a big bowl to catch all the juicy bits. Takes about 5 minutes, and you’re ready to roll with this Easy Skillet Mexican Street Corn Recipe.
Step 2: Heat the Skillet
Grab a large skillet—I’m partial to my cast iron for that killer char—and melt the butter over medium heat. Let it sizzle a bit, but don’t let it burn (I’ve made that mistake before). This sets the stage for the Easy Skillet Mexican Street Corn Recipe’s awesome flavor.
Step 3: Cook the Corn
Toss in your corn kernels and spread ‘em out. Let them cook for 8-10 minutes, stirring occasionally, till they get those golden, slightly charred spots. That’s the “street” part of this Easy Skillet Mexican Street Corn Recipe, and it’s where the magic happens!
Step 4: Add the Flavor Bombs
Lower the heat a tad and stir in the garlic for about 30 seconds—don’t overdo it or it’ll get bitter (learned that the hard way). Then, mix in the mayo, sour cream, chili powder, and smoked paprika. Stir till everything’s creamy and dreamy for this Easy Skillet Mexican Street Corn Recipe. My friend at skillet chicken simple nachos recipe has a similar recipe that you might enjoy.
Step 5: Finish with Zest
Squeeze in that fresh lime juice, sprinkle on the cotija cheese, and toss in the cilantro. Give it a quick stir, taste, and add salt or pepper if it needs a little somethin’. I usually can’t resist sneaking a bite right here while making this Easy Skillet Mexican Street Corn Recipe.
Step 6: Serve It Up
Transfer it to a serving dish or just dig in straight from the skillet (no judgment here). This Easy Skillet Mexican Street Corn Recipe is best hot, so don’t wait too long. I’ve got some serving ideas coming up, so hang tight!
Nutritional Information
I’m not gonna lie, this Easy Skillet Mexican Street Corn Recipe isn’t exactly diet food, but it’s worth every bite in my book. I’ve crunched the numbers for a rough idea per serving (based on 6 portions). Here’s the nutritional lowdown for this Easy Skillet Mexican Street Corn Recipe.
- Calories: 220 per serving
- Fat: 16g
- Protein: 4g
- Carbohydrates: 18g
- Sodium: 300mg
I think it’s a solid indulgence for a side dish, especially since you’re getting some veggie goodness from the corn in this Easy Skillet Mexican Street Corn Recipe. Portion control is key, though!
Healthier Alternatives
If you’re looking to lighten up this Easy Skillet Mexican Street Corn Recipe, I’ve got some swaps that I’ve tried and can vouch for. I’m all about balance, so I tweak things when I’m watching my calories. Here are a few ideas to make this Easy Skillet Mexican Street Corn Recipe a bit healthier without losing flavor.
- Lower Fat Cream: Swap the mayo and sour cream for Greek yogurt. I’ve done this a bunch, and it’s still super creamy.
- Less Cheese: Cut the cotija in half or use a lighter dusting. You’ll still get that salty kick for your Easy Skillet Mexican Street Corn Recipe.
- Butter Swap: Use a tablespoon of olive oil instead of butter to cut down on saturated fat. It works just fine, in my experience.
- Spice Over Salt: Lean on chili powder or cayenne instead of extra salt for flavor. I find this keeps my Easy Skillet Mexican Street Corn Recipe just as tasty.
These tweaks help me enjoy this dish guilt-free. What’s your go-to healthy hack?
Serving Suggestions
I love getting creative with how I dish up this Easy Skillet Mexican Street Corn Recipe. It’s so versatile, and I’ve served it at everything from casual dinners to full-on fiestas. Here are some ways I pair this Easy Skillet Mexican Street Corn Recipe to make the meal pop.
- Taco Night Staple: Serve alongside beef or chicken tacos for a perfect match. My family goes wild for this combo!
- Grill Companion: Pair it with grilled steak or shrimp skewers for a summery vibe. I did this at my last barbecue, and it stole the show.
- Bowl Base: Use it as a base for a burrito bowl with rice and beans. Honestly, it’s my fave lunch hack with this Easy Skillet Mexican Street Corn Recipe.
- Party Dip: Scoop it up with tortilla chips for a fun appetizer. I’ve brought this to potlucks, and it’s always the first to go!
How do you like to serve your Easy Skillet Mexican Street Corn Recipe? I’m all ears for new ideas!
Common Mistakes to Avoid
I’ve flubbed this Easy Skillet Mexican Street Corn Recipe a few times over the years, so let me save you some headaches with mistakes I’ve made. Trust me on this one, a little caution goes a long way. Here are pitfalls to dodge when cooking your Easy Skillet Mexican Street Corn Recipe.
- Overcooking the Corn: Don’t let it sit too long in the skillet, or it gets mushy. I learned this after ruining a batch for guests—yikes!
- Burning the Garlic: Add it late and cook briefly, or it’ll turn bitter. I’ve trashed a pan or two figuring this out.
- Skipping the Lime: It might seem optional, but it brightens everything. I forgot it once, and my Easy Skillet Mexican Street Corn Recipe felt flat.
- Too Much Salt: Cotija is salty, so taste before adding more. I overdid it early on, and it was a salt bomb!
Avoid these slip-ups, and you’ll nail this Easy Skillet Mexican Street Corn Recipe every time. What’s a kitchen blunder you’ve made? If you love this recipe, you’ll also enjoy easy homemade peanut butter dog treats recipe.
Storing Tips
Got leftovers from your Easy Skillet Mexican Street Corn Recipe? No worries, I’ve figured out how to keep it tasting great for later. Here’s how I store this Easy Skillet Mexican Street Corn Recipe to maximize freshness.
- Refrigerator: Keeps for 2-3 days in an airtight container. I reheat it on the stove with a splash of water to loosen it up.
- Freezer: Not ideal, as the creamy texture suffers, but you can freeze for up to a month if needed. I’ve tried it, and it’s okay after thawing.
In my experience, it’s best eaten fresh, but these tips help if you’ve made a big batch of Easy Skillet Mexican Street Corn Recipe! I was inspired by chipotle ketchup recipe when creating this recipe.
Frequently Asked Questions
I’ve gotten tons of questions about this Easy Skillet Mexican Street Corn Recipe over the years, so let’s tackle the most common ones. I’m happy to help clear things up!
Can I use canned corn for this recipe?
Absolutely, you can! Just drain and rinse it well before tossing it in the skillet. I’ve used canned corn in a pinch for this Easy Skillet Mexican Street Corn Recipe, and it still turns out yummy. You might also want to try mexican street corn.
What if I can’t find cotija cheese?
No stress—feta or queso fresco are solid substitutes. They’re a bit different but still bring that salty vibe to the Easy Skillet Mexican Street Corn Recipe.
Can I make this ahead of time?
Yep, you can cook it a day ahead and reheat it on low in a skillet. I’ve done this for parties, and it works fine, though the texture’s best fresh.
Is this recipe spicy?
It’s got a mild kick from the chili powder, but you can dial it up or down. I usually keep it tame for my kids when making this Easy Skillet Mexican Street Corn Recipe.
Can I grill the corn instead?
For sure! Grill whole ears, then cut off the kernels and mix in the other stuff. I’ve tried it, and it adds a killer smoky edge.
How do I store leftovers?
Pop ‘em in an airtight container in the fridge for 2-3 days. I’ve already got more details in the storing tips section above! My friend at super easy skillet lasagna recipe has a similar recipe that you might enjoy.
Can I make it vegan?
If you love this recipe, you’ll also enjoy an easy instant pot ham recipe.
Yes, swap mayo and sour cream for vegan versions and use nutritional yeast instead of cheese. I’ve made a vegan batch before, and it’s still delish.
What pairs best with this dish?
Tacos, grilled meats, or even chips for dipping. I’ve got a whole section on serving ideas if you wanna check it out for more inspo!
Conclusion
Well, there ya have it, my tried-and-true Easy Skillet Mexican Street Corn Recipe that’s become a staple in my home. I hope you’ll give this Easy Skillet Mexican Street Corn Recipe a whirl and let me know how it turns out—I’m dying to hear! If you’ve got tweaks or stories, drop ‘em in the comments; I’m all about swapping kitchen tales with this Easy Skillet Mexican Street Corn Recipe.
Happy cooking, friends!