Skillet Mexican Street Corn: A Delectable & Easy Recipe!
Skillet Mexican Street Corn, or Esquites, is a vibrant and flavorful dish that brings the authentic taste of Mexican street food right to your kitchen. This recipe takes the classic Elote (grilled Mexican street corn on the cob) and transforms it into an easy-to-eat and shareable skillet version. Packed with sweet corn kernels, creamy cotija cheese, tangy lime juice, and a spicy kick from chili powder, this dish is a guaranteed crowd-pleaser. It’s perfect as a side dish for barbecues, potlucks, or even as a flavorful appetizer. This recipe provides a detailed guide on how to make the best Skillet Mexican Street Corn, ensuring a delicious and authentic experience.
Why You’ll Love This Skillet Mexican Street Corn Recipe
* **Easy and Quick:** Forget about grilling corn on the cob. This skillet version is ready in under 30 minutes.
* **Incredible Flavor:** The combination of sweet corn, creamy cheese, tangy lime, and spicy chili powder is irresistible.
* **Versatile:** Serve it as a side dish, appetizer, or even as a topping for tacos and salads.
* **Crowd-Pleasing:** Everyone loves this dish! It’s perfect for gatherings and parties.
* **Customizable:** Adjust the spice level and add your favorite toppings to make it your own.
Ingredients You’ll Need
* **Corn:** 6 cups of fresh or frozen corn kernels (about 6 ears of corn).
* **Butter:** 4 tablespoons, unsalted.
* **Onion:** 1/2 cup, finely chopped.
* **Jalapeño:** 1, seeded and minced (optional, for added heat).
* **Garlic:** 2 cloves, minced.
* **Mayonnaise:** 1/2 cup. Use full-fat mayonnaise for the best flavor and texture. Light mayonnaise can also be used, but the flavor will be slightly different.
* **Mexican Crema or Sour Cream:** 1/4 cup. Mexican Crema is preferred for its tangy and slightly thinner consistency, but sour cream works well as a substitute.
* **Cotija Cheese:** 1/2 cup, crumbled. Cotija is a hard, salty Mexican cheese. If you can’t find it, you can substitute with feta cheese or Parmesan cheese (though the flavor will differ slightly).
* **Lime Juice:** 2 tablespoons, fresh.
* **Chili Powder:** 1 teaspoon. Adjust to your preferred spice level. You can also use ancho chili powder for a milder, fruitier flavor.
* **Cumin:** 1/2 teaspoon.
* **Salt:** 1/2 teaspoon, or to taste.
* **Black Pepper:** 1/4 teaspoon, or to taste.
* **Cilantro:** 1/4 cup, chopped, for garnish.
* **Optional Toppings:** Extra cotija cheese, lime wedges, hot sauce, Tajin seasoning.
Equipment Needed
* **Large Skillet:** A cast-iron skillet is ideal for even heat distribution, but any large skillet will work.
* **Mixing Bowl:** For combining the mayonnaise, crema, and spices.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Spatula or Wooden Spoon:** For stirring the ingredients in the skillet.
Step-by-Step Instructions
Here’s how to make delicious Skillet Mexican Street Corn:
Step 1: Prepare the Corn
If using fresh corn on the cob, shuck the corn and cut the kernels off the cob. You can do this by standing the corn upright on a cutting board and carefully slicing down the sides with a sharp knife. If using frozen corn, thaw it completely before using.
Step 2: Sauté the Aromatics
Place the skillet over medium heat and melt the butter. Add the chopped onion and jalapeño (if using) and sauté for about 3-5 minutes, or until the onion is softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Step 3: Cook the Corn
Add the corn kernels to the skillet and cook for about 5-7 minutes, stirring occasionally, until the corn is heated through and slightly charred. This step helps to bring out the natural sweetness of the corn and adds a smoky flavor to the dish. Avoid overcrowding the skillet, as this can cause the corn to steam instead of sauté. If necessary, cook the corn in batches.
Step 4: Make the Creamy Sauce
In a medium mixing bowl, combine the mayonnaise, Mexican crema or sour cream, lime juice, chili powder, cumin, salt, and black pepper. Whisk until smooth and well combined. Taste and adjust the seasonings as needed. You may want to add a pinch of sugar if the corn isn’t very sweet.
Step 5: Combine Everything
Pour the creamy sauce over the corn in the skillet and stir well to coat all the kernels evenly. Cook for another 2-3 minutes, stirring constantly, until the sauce is heated through and the mixture is slightly thickened. Be careful not to overcook the sauce, as it can become too thick and separate.
Step 6: Add the Cheese and Garnish
Remove the skillet from the heat and stir in the crumbled cotija cheese. Sprinkle with chopped cilantro and serve immediately. If desired, garnish with extra cotija cheese, lime wedges, hot sauce, or Tajin seasoning.
Tips for the Best Skillet Mexican Street Corn
* **Use Fresh Corn When Possible:** Fresh corn kernels provide the best flavor and texture. However, frozen corn works well as a convenient alternative.
* **Don’t Overcook the Corn:** Overcooked corn can become mushy. Cook it just until it’s heated through and slightly charred.
* **Adjust the Spice Level:** If you’re sensitive to heat, reduce the amount of jalapeño or chili powder. For a spicier dish, add more of both.
* **Use High-Quality Ingredients:** Using good-quality mayonnaise, crema, and cotija cheese will significantly improve the flavor of the dish.
* **Don’t Skip the Lime Juice:** The lime juice adds a crucial tanginess that balances the sweetness of the corn and the richness of the sauce.
* **Char the Corn:** For extra flavor, slightly char the corn. This can be done by cooking it in the skillet until it starts to brown and blacken in spots. Alternatively, you can grill the corn on the cob before cutting off the kernels.
* **Make it Ahead:** You can prepare the corn and the sauce separately ahead of time and combine them just before serving. This is a great way to save time when you’re entertaining.
* **Serve Immediately:** Skillet Mexican Street Corn is best served immediately while it’s hot and the cheese is melty. However, leftovers can be stored in the refrigerator for up to 3 days.
Variations and Additions
* **Grilled Corn:** Grill the corn on the cob before cutting off the kernels for a smoky flavor.
* **Different Cheeses:** Experiment with other cheeses like queso fresco, Monterey Jack, or Oaxaca cheese.
* **Add Protein:** Add grilled chicken, shrimp, or black beans for a heartier meal.
* **Spicy Mayo:** Use a spicy mayo for an extra kick.
* **Different Herbs:** Try using different herbs like parsley or chives instead of cilantro.
* **Vegan Option:** Use vegan mayonnaise, vegan sour cream, and a plant-based cheese alternative to make this dish vegan.
* **Add Bell Peppers:** Add diced red or yellow bell peppers along with the onions for added sweetness and crunch.
* **Smoked Paprika:** Substitute some of the chili powder with smoked paprika for a smoky flavor.
* **Avocado:** Add diced avocado just before serving for a creamy texture and healthy fats.
## Serving Suggestions
Skillet Mexican Street Corn is incredibly versatile and can be served in many ways:
* **Side Dish:** Serve it alongside grilled meats, tacos, or enchiladas.
* **Appetizer:** Offer it as a flavorful appetizer with tortilla chips.
* **Taco Topping:** Use it as a delicious topping for tacos or tostadas.
* **Salad Topping:** Add it to your favorite salad for a burst of flavor and texture.
* **Party Dip:** Serve it as a warm dip with tortilla chips, crackers, or crudités.
* **Bowl Meal:** Combine it with rice, beans, and your favorite toppings for a complete meal.
## How to Store and Reheat Leftovers
* **Storing:** Store leftover Skillet Mexican Street Corn in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the corn in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in 30-second intervals, stirring in between, until heated through. Add a splash of water or milk if the corn seems dry. Note that the texture may change slightly after reheating, and the sauce may separate a bit.
## Nutritional Information (Approximate)
* **Serving Size:** 1/2 cup
* **Calories:** 250
* **Fat:** 15g
* **Saturated Fat:** 8g
* **Cholesterol:** 40mg
* **Sodium:** 300mg
* **Carbohydrates:** 25g
* **Fiber:** 3g
* **Sugar:** 8g
* **Protein:** 5g
*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*
## Skillet Mexican Street Corn Recipe Card
**Yields:** 6-8 servings
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Ingredients:**
* 6 cups of fresh or frozen corn kernels
* 4 tablespoons unsalted butter
* 1/2 cup finely chopped onion
* 1 jalapeño, seeded and minced (optional)
* 2 cloves garlic, minced
* 1/2 cup mayonnaise
* 1/4 cup Mexican crema or sour cream
* 1/2 cup crumbled cotija cheese
* 2 tablespoons fresh lime juice
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 1/4 cup chopped cilantro, for garnish
* Optional toppings: extra cotija cheese, lime wedges, hot sauce, Tajin seasoning
**Instructions:**
1. If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it completely.
2. Melt butter in a large skillet over medium heat. Add onion and jalapeño (if using) and sauté for 3-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3. Add corn to the skillet and cook for 5-7 minutes, stirring occasionally, until heated through and slightly charred.
4. In a medium bowl, combine mayonnaise, crema, lime juice, chili powder, cumin, salt, and pepper. Whisk until smooth.
5. Pour the creamy sauce over the corn and stir well to coat. Cook for 2-3 minutes, stirring constantly, until the sauce is heated through.
6. Remove from heat and stir in cotija cheese. Sprinkle with cilantro. Serve immediately with optional toppings.
Enjoy your homemade Skillet Mexican Street Corn! It’s a guaranteed hit!