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Mexican street corn in a cast iron skillet
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Mexican Street Corn

This mouthwatering dish features all the cherished elements of Mexican street corn, in salad form.
Course Appetizer, Side Dish
Cuisine American, Mexican
Diet Gluten Free, Vegetarian
Keyword corn recipes, Mexican street corn
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 105kcal
Author Robin Miller

Ingredients

  • 3 15 to 15.25-ounce cans corn, drained
  • 2 tablespoons butter
  • 3 tablespoons mayonnaise of choice
  • 1 tablespoon fresh lime juice plus lime slices or wedges for garnish
  • 1 ½ teaspoons chili powder divided
  • 1/8 teaspoon smoked paprika
  • Salt and black pepper
  • 2 tablespoons chopped fresh cilantro
  • 1/3 cup crumbled cotija cheese

Instructions

  • Set a large skillet or cast-iron pan over medium-high heat.
  • Add the corn cook for 6 to 8 minutes, until the liquid is gone and the corn is aromatic, stirring occasionally.
  • Remove the pan from the heat and fold in the butter.
  • Fold in the mayonnaise, 1 tablespoon lime juice, 1 teaspoon of the chili powder, and smoked paprika.
  • Season to taste with salt and black pepper.
  • If desired, transfer the corn mixture to a serving bowl (I serve this dish directly from the skillet).
  • Top with the cilantro, cotija, and remaining chili powder.
  • Garnish with lime slices or wedges.
  • Serve warm, room temperature, or chilled.
  • Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Nutrition

Calories: 105kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 178mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 336IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 0.2mg