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.
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Ingredients
- 5 cups fresh corn about 6 ears
- 1 tablespoon unsalted butter
- 1 tablespoon mayonnaise
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- ⅛ teaspoon cayenne pepper
- juice of 1 lime about 2 tablespoons
- 2 tablespoons finely chopped red onion
- ¼ cup crumbled Cotija cheese
- ¼ cup finely chopped fresh cilantro
- Lime wedges for serving (optional)
Instructions
- Remove the kernels from the corn and set aside.
- Melt the butter in a large nonstick skillet over medium-high heat.
- Add the corn, mayonnaise, salt, chili powder and cayenne.
- Stir to coat and cook for about 3 minutes, until hot.
- Remove from the heat or transfer to a serving dish.
- Drizzle with lime juice and sprinkle with the onion, cheese and cilantro.
- Stir to combine.
- Serve with lime wedges, for an extra kick of lime, if desired.
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