Mexican Street Corn Skillet
This recipe has all the flavor you love of Mexican street corn – made in one pan! Mexican Street Corn, traditionally called Elote, is grilled and then served with all the fixings. You can also cut the corn off the cob and make Esquites with the same set of ingredients. However, with grilling weather winding down and time being ever so precious, we decided to make a spin on the traditional recipe and came up with this Mexican Street Corn Skillet.
It’s done in just 10 minutes, uses frozen corn, and minimizes the mess – talk about a win-win! Serve this up with some tacos or our Jalapeño Popper Chicken for a complete dinner.
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Mexican Street Corn Skillet – Recipe Tips
+ We preferred the way this turned out when we made it in a stainless steel or cast-iron skillet. The corn gets a bit “crisper” than in a non-stick pan, giving it that more of the traditional Elote flavor.
+ This dish can actually be served warm or cold, but we preferred it warm.
+ We used an avocado-based mayo for this recipe. It kept the flavor nice and light, and also made the dish a bit healthier than if you used regular mayonnaise. Grab some here.
+ If you have it on hand, adding Trader Joe’s Everything But the Elote Seasoning really kicks this dish up a notch!
+ If you like some spice, chop up a jalepeño and add it in with the corn. Yum!
Mexican Street Corn Skillet Recipe
- 16 oz frozen corn
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/3 cup mayonnaise
- 1/2 cup cotija cheese
- 1 tsp chili powder, or Trader Joe's Everything but the Elote Seasoning
- 1/4 cup lime juice
- 2 tbsp fresh cilantro, chopped, about a small handful
- salt and black pepper, to taste
- In a skillet, melt the butter. Add the frozen corn and cook for about 8 minutes. (This is a great time to mince the garlic and chop the cilantro.)
- Add the garlic and cook an additional 1-2 minutes.
- Remove from heat and add in mayo, cotija cheese, chili powder, lime juice and cilantro. Season with salt & pepper to taste.
Absolutely obsessed with this Mexican Street Corn. It’s so good and easy and now part of my weekly meal rotation.