Go Back
+ servings

Mexican Street Corn Skillet

Fresh corn is cut from the cob and sauteed to perfection, then tossed in a light dressing with queso fresco cheese and cilantro.

Course Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings 4


  • 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}


  1. 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.

  2. 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.

Recipe 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.