Mexican Street Corn (Skillet Version)
This bold and creamy Mexican street corn is a short cut version of classic Eloté! Skip the grill, it's made with frozen corn and super simple pantry ingredients. It's ready in about 15 minutes tops. Make it as a side for taco night, bring with you for summer cookouts, or even as a dip with tortilla chips.
Ingredients
- 2 tablespoons unsalted butter
- 1 bag (16 oz) frozen corn - regular or fire roasted
- ½ cup mayonaise
- Juice of 1 lime
- ⅓ cup crumbled cotija cheese
- 1 teaspoon Tajín seasoning
- 2 tablespoons chopped cilantro
- Kosher salt, to taste
- Fresh cracked black pepper
Instructions
- Heat a skillet over medium heat. Add butter and corn kernels.
- Cook for 8–10 minutes, stirring occasionally, until the corn is hot. Season with salt and pepper, to taste. Remove the skillet from heat and set aside.
- Stir in mayo, lime juice, half of the cotija, and Tajín. Transfer the corn to a bowl.
- Top with remaining cotija, cilantro, and extra Tajín, if desired. Fiesta on, friends!