Skillet Mexican Street Corn
Corn, cilantro, cayenne, lime, Cotija cheese and more make this Skillet Mexican Street Corn from The Weeknight Dinner Cookbook an irresistible side dish.
Author: Lynne
  • 5 cups fresh corn about 6 ears
  • 1 tablespoon unsalted butter
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • juice of 1 lime about 2 tablespoons
  • 2 tablespoons finely chopped red onion
  • 1/4 cup crumbled Cotija cheese
  • 1/4 cup finely chopped fresh cilantro
  • Lime wedges for serving (optional)
  1. Remove the kernels from the corn and set aside.
  2. Melt the butter in a large nonstick skillet over medium-high heat.
  3. Add the corn, mayonnaise, salt, chili powder and cayenne.
  4. Stir to coat and cook for about 3 minutes, until hot.
  5. Remove from the heat or transfer to a serving dish.
  6. Drizzle with lime juice and sprinkle with the onion, cheese and cilantro.
  7. Stir to combine.
  8. Serve with lime wedges, for an extra kick of lime, if desired.