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Mexican Street Corn Skillet is my favorite side dish of summer! The second that fresh corn hits the vegetable aisle I am giddy with excitement and breaking out my Bundt pan. Yes, you read that correctly. It is the perfect tool to use when cutting corn from the cob {see photos below}. I would say that the only problem with this dish is that I can never make enough. We always eat every last kernel.
Before I go any further I feel like I need to give you all a disclaimer because my parents gave me a cast iron skillet and I can’t wait to use it. Remember when I posted 8 cookie recipes in a little over a month? Well, this skillet could be my next obsession and so I thought I would just let you know that ahead of time. I need to season it but I already have an idea for Salted Caramel & Bacon Brownies that I hope to share on Friday. So be sure to tune in for that sinfulness.
Here are some other awesome skillet recipes…Shepard’s Pie Skillet, Beef Ramen Skillet, and Apple Crisp Skillet.
Cutting Corn off the Cob Hack
Now back to our regularly scheduled post. You start by cutting the kernels from the cob and that is where the Bundt pan gets busted out. I put the stem of the husk into the hole in the middle of the pan and using a sharp knife, I cut downward and miraculously…all of the corn falls into the round section.
I don’t know why I am always so impressed by this but I love when things have dual purpose. My kitchen is so small that I just don’t have room for items that aren’t used.
Making the Dressing
I added all of the dressing ingredients into my measuring cup and then squeezed my lime juice directly on top. My lime was really juicy and so I only used half of a lime but you can use a whole one if you need to.
The dressing is fairly thick but the heat from the pan will thin it out and easily cover the corn.
Sauteing the Corn Kernals in Butter
Sauteing the corn comes next and although you can use olive oil or even vegetable oil, I highly recommend butter.
You want the corn to brown a bit but not burn, so be sure to stir it the entire time.
Add the garlic and let it cook for another minute or until fragrant and then set the pan aside. I like to let the corn cool for a couple of minutes and then add the dressing and cheese. Then because I am not a cilantro fan {but my Darb is} I serve it on the side.
It is great along side steak, chicken or pork and on this particular night I served it along side fajitas. This Perfect Margarita would be awesome with it too!! The versatility and flavor are out of this world amazing! It will be a new family favorite.
Mexican Street Corn Skillet
Ingredients
- 5 ears fresh corn {husked and cut from the cob}
- 1 1/2 tbsp olive oil
- 1 clove garlic {minced}
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- juice 1 lg lime
- 3/4 tsp chili powder {more if you like heat}
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 1/2 cup queso fresco cheese {crumbled}
- 2 tbsp cilantro {chopped}
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add corn kernels and cook until it starts to brown, being sure to stir it regularly. Add the garlic and cook for an additional minute and set aside.
- In a medium bowl whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, black pepper and salt. Pour over the corn and stir to coat. Stir in cheese and cilantro, serve warm or refrigerate for up to 3 days and serve cold.
Notes
- To cut the corn from the cob I like to use a bundt pan. I put the stem of the corn husk into the hole in the middle of the pan and cut the corn off the cob in a downward motion. The corn falls into the bundt pan and you have less clean up.
- If you like things spicy then add a 1/4 teaspoon of cayenne pepper to the dressing.
- Parsley can be substituted for cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
