Skillet Mexican Street Corn
Transport your taste buds straight to the streets of Mexico with this irresistible Skillet Mexican Street Corn! Juicy ears of corn are perfectly charred in a skillet, then brushed with a creamy, zesty, and subtly spicy mixture of Mexican crema, chipotle sauce, Cotija cheese, lime, and spices. Baked to tender perfection and finished with fresh cilantro, this vibrant side dish is bursting with authentic flavor and is guaranteed to be the star of your next meal or gathering! Tip: Pick up our premade Mexican Street Corn Dip for an easy no prep option!
Ingredients
- 1/2 cup Mexican crema
- 2 tablespoons chipotle sauce
- 2 tablespoons grated Cotija cheese plus additional for garnish (optional)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 2 teaspoons lime zest
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper plus additional for garnish (optional)
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
- 8 medium ears fresh corn, husks and silks removed
- 2 tablespoons finely chopped fresh cilantro
- Lime wedges for garnish (optional)
- Tip: Pick up our premade Mexican Street Corn Dip for an easy no prep option!
Instructions
Preheat oven to 375°. In medium bowl, whisk crema, sauce, cheese, mayonnaise, lime juice, lime zest, salt, black pepper, cayenne pepper and cumin. Makes about 1 cup crema mixture. Heat oil in large, oven-safe skillet over high heat. Add corn; cook 5 minutes or until slightly charred, turning occasionally. Brush corn with crema mixture; transfer skillet to oven and bake 20 minutes or until corn is tender. Serve corn sprinkled with cilantro garnished with cheese, cayenne pepper and/or lime wedges, if desired. Makes 8 street corn.
