mexican street corn skillet

by Brittney

Slightly creamy and bursting with flavor, this fresh sweet corn recipe is perfect for summer! This mexican street corn skillet is great served as a side or used as a topping for your nachos, tacos and quesadillas!

I grew up (literally) in the middle of corn fields. During the summers, a fresh supply of sweet corn was always just a few steps from the door! Although we still have a few months to go before our own fields are ready, the local supermarkets have just started putting the first fresh ears of corn on the shelf. And while I’ll always maintain that sweet corn tastes better straight from the field, I couldn’t resist picking up a few ears from the store during our grocery trip last weekend.

So what should we make with our first sweet corn of the year? Since we were having tacos for dinner, we decided on this Mexican street corn skillet! Mexican street corn – elote – is the ultimate snack. Though normally whole cobs of corn are grilled and coated with delicious spices and mayonnaise, I decided to make a skillet version. This recipe can be eaten as a side dish or as a topping or filling for tacos, quesadillas and more!

mexican street corn

One ingredient that I didn’t have on hand while making this Mexican street corn skillet, unfortunately, was cotija cheese. If you do have some of this delicious Mexican cheese in your refrigerator, I highly recommend sprinkling it over the street corn skillet at the end!

One last comment on ingredients – fresh sweet corn definitely works best, but if you can’t get your hands on some, you could try substituting frozen or canned corn, drained of juices.

corn in the skillet

mexican street corn skillet

serves: 4-6 prep time: cook time:
Rating: 5.0/5
( 1 voted )


  • butter 1 tbsp
  • jalapeno 1 (optional)
  • sweet corn* 550 g (4 c)
  • about 5 ears of corn
  • salt 1 tsp
  • chili powder 1 tsp
  • garlic powder ½ tsp
  • mayonnaise 2 tbsp
  • grated parmesan 20 g (¼ c)
  • cilantro handful
  • green onion 4 stems
  • lime juice ½ tbsp
  • pepper to taste


  1. Deseed and dice the jalapeno if using. Husk the sweet corn and cut it off the cob.
  2. Melt butter in a large skillet over medium heat. Add the jalapeno and sweet corn.
  3. Cook approximately 8 minutes, stirring only occasionally so the corn has a chance to slightly char.
  4. Remove corn from heat and stir in salt, chili powder and garlic powder.
  5. Stir in mayonnaise and parmesan.
  6. Mix in cilantro, chopped green onions and lime juice. Add pepper to taste.


    sweet corn: if you can't get your hands on fresh corn on the cob, you could try using frozen or canned corn, drained of any juice.

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