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Skillet Mexican Street Corn

This cleaner take on a food truck favorite is guaranteed to be a hit when you serve it for dinner!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Mexican
Servings 4 -6 people

Ingredients
  

  • 6-8 ears of corn 2 10 oz bags of frozen corn- 2 1/2 cups total.
  • 1 tbsp avocado oil
  • 1/4 cup finely chopped sweet onion
  • 3 tbsp mayonnaise
  • 1/4 tsp sea salt
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/2 lime juiced
  • 2 tbsp fresh cilantro finely chopped
  • 1/2 cup Cotija cheese can sub in feta

Instructions
 

  • In a medium skillet, heat the oil.
  • Cut off the corn kernels from each ear of corn. (look to notes for cooking frozen version).
  • Add corn and onion to the heated skillet.
  • Saute on medium heat for about 15 minutes until corn is heated through and beginning to get browned.
  • In a small mixing bowl, mix the mayonnaise, seasonings, lime juice and 1/2 of the cilantro.
  • Once the corn is done, remove from heat.
  • Add the mayonnaise mixture and mix well.
  • Mix in cheese and cilantro.
  • Serve warm

Notes

  1. If using frozen corn: Follow package directions to cook.
  2. Mix ingredients listed above in mixing bowl.
  3. Add the cooked corn to mixing bowl and mix thoroughly.
  4. Add cheese and cilantro and serve.
  5. This recipe will take less than 10 minutes!