Author: Skip the grill and enjoy this Mexican street corn recipe in just a few minutes! Use fresh, frozen, or canned corn for the perfect side dish. With a creamy texture and bold flavors, this is a recipe you’ll make over and over again!
If you’ve ever had authentic Mexican street corn (elote) at a fair or food truck, you know just how irresistible that combo of creamy, cheesy, tangy, and smoky flavors can be. This easy skillet version brings all the magic of traditional elote into a bowl, no grill required!
We always grow a big crop of corn, and this is one of our favorite ways to enjoy it fresh! We also like to can our corn and freeze some of the corn too… but this recipe is so addicting that a lot of the fresh corn gets eaten this way!
Mexican Street Corn Recipe (Easy Skillet Version!)
Unlike the traditional version of Mexican street corn, you don’t have to use ears of corn or have a grill to make it! Instead, you can use fresh, frozen, or canned corn and a pan on your stove to create this delicious side dish with all the flavors of classic Mexican street corn!!
Why We Love This Recipe (and you will too!)
We love making this as a quick summer side dish, but honestly, it steals the show every time. And since it doesn’t require fresh corn, it’s something you can whip up year-round!
- Ready in 15 Minutes – No special equipment or long prep needed.
- Big Flavor, Simple Ingredients – Bold, zesty, creamy—this one’s a crowd favorite.
- Perfect for Parties or Cookouts – Serve it as a side, a dip, or taco topping.
- Flexible – Works with whatever corn you have on hand!
Ingredients
The ingredients are so easy for this recipe, but I wanted to take a look at each, with the possible substitutions before you get started! The full recipe with measurements is available at the end of the post.
- Corn – Fresh is great, but frozen or canned works too. If using fresh, make sure to blanch it in boiling water for about 5 minutes before you continue with the recipe, otherwise it won’t be fully cooked and soft at the end!
- Butter – Adds richness and helps sear the corn for that smoky flavor.
- Salt – Just a touch to enhance everything.
- Chili Powder – Adds a little kick and warmth! You can add more or less, depending on your taste preferences.
- Mayonnaise – We like to use homemade mayo, but use what you have. This helps make the dish creamy and holds all the flavors together.
- Lime Juice – Adds a bright, tangy finish. While lime juice is traditional, lemon juice can also be used if needed.
- Cotija Cheese – The coating for traditional Mexican street corn, this recipe calls for it to be mixed into to the corn to create a creamy texture. If you can’t find cotija, feta works in a pinch!
- Cilantro – A major flavor in this recipe, don’t skip this if you can help it!
Instructions
This process is so simple! Check out these step-by-step directions, and then grab the printable recipe card at the end of the post!
- Sear – Heat a large skillet over high heat. Add butter and corn, stirring occasionally for 8–10 minutes until the corn is lightly seared and golden in spots. Remove from the heat and stir in the salt.
- Mix – In a medium bowl, combine the seared corn with mayonnaise, lime juice, and chili powder. Stir until everything is coated evenly.
- Add – Stir in the cotija cheese and chopped cilantro. Give it a taste and add more cheese, cilantro, or chili powder if you like a little extra!
- Garnish & Serve – Spoon into a serving dish and sprinkle with more cheese, fresh cilantro, and a dash of chili powder on top. Serve immediately and enjoy!
NOTE: If using fresh, make sure to blanch it in boiling water for about 5 minutes before you continue with the recipe, otherwise it won’t be fully cooked and soft at the end!
Other Side Dishes to Try Next!
You can never have too many sides during the summer, am I right? So here are a few more of our favorite classic side dishes for you to try next!
Easy Mexican Street Corn
Ingredients
- 3 cups corn fresh, frozen, or canned
- 2 tbsp butter
- 1/4 tsp salt
- 2 tsp chili powder more to sprinkle
- 3 tbsp mayo
- 2 tablespoons lime juice
- 1/4 cup cotija cheese (feta also works) more to sprinkle
- 1 tbsp roughly chopped cilantro more to sprinkle
Instructions
- Heat a skillet on high heat. Add the butter and corn. Cook for 8-10 minutes or until the corn is seared a bit, stirring occasionally.
- Remove from heat and add the salt. Stir until mixed.
- In a medium mixing bowl, add the corn, mayo, lime juice, and chili powder. Stir until well combined.
- Add the cojita cheese and chopped cilantro, stir well. Taste and add more as desired.
- Transfer to a serving dish and sprinkle with more cheese, cilantro, and chili powder to garnish. Serve immediately and enjoy!
Notes
Nutrition
Pin this for Later
Oh wow that’s fabulous!
I used feta & lemon because that’s what I had, and I ate the whole bowl in 15 minutes!
Gonna grab some cotija & lime and give it another go.
Thank you!
I love to hear this!! It is soooo good isn’t it! Thanks for sharing! <3