Mexican Skillet Street Corn Made with Fresh or Frozen Corn

Easy Mexican Street Corn Recipe Cooked in Iron Skillet with Fresh or Frozen Corn

Mexican Skillet Street Corn
© by Michelle Jones, Founder of

Category: Recipes, Frugal
Prep Time: 15 minutes
Yield: 4 servings

Our kids love Mexican Street Corn so I wanted to try making it off the cob and in the iron skillet! I had it this way at a restaurant (in Texas) a few years ago and have been wanting to try to replicate the recipe ever since. It was so simple to make and now we can serve it anytime we want; frugally from our own kitchen at home. I hope you'll give it a try and love it too. YUM!!!


4 fresh ears of corn (or 3 1/2 c. frozen corn)
3 T. mayonnaise
2 T. fresh lime juice
1 - 2 T. chopped fresh cilantro
1 T. minced red onion
1 T. minced garlic
1/2 c. crumbled Mexican cheese
Dash of Cayenne pepper
Dash of salt and pepper
1 T. olive oil, more if needed


Remove husks from corn, wash, and cut ends off. Carefully cut kernels off and set aside. Heat skillet over medium-high heat with the olive oil. Add corn and dash of salt and pepper. Char the corn while stirring occasionally, for about 2-3 minutes. While corn is cooking, add remaining ingredients in a separate bowl and stir to combine. When corn is cooked, stir into mayo/cheese mixture. Serve with a sprinkle more of crumbled cheese and cilantro on top.

Keep that kitchen open and ENJOY!


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