Best Lighter Skillet Mexican Street Corn Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SKILLET MEXICAN STREET CORN RECIPE



Skillet Mexican Street Corn Recipe image

Skillet Mexican Street Corn Recipe is corn off the cobb served Mexican style it's smothered with a creamy spread and topped with feta cheese, cilantro, and green onions. It's super easy and amazingly flavorful.

Provided by Paula

Categories     any meal     Side Dish

Time 10m

Number Of Ingredients 11

10- ounce bag steam fresh whole kernel corn*
1 and ½ tablespoon real butter (softened)
1 and ½ tablespoon mayonnaise
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
juice and zest of 1 lime
1/2 teaspoon garlic powder
3 green onions (sliced)
1/2 cup crumbled feta (or cotija cheese)
2 tablespoon cilantro (chopped fresh )

Steps:

  • Heat corn in microwave according to package instructions.
  • Meanwhile, mix butter and mayonnaise until smooth.
  • Add paprika, salt, pepper, zest and juice of 1 lime, garlic powder to the butter/mayo mixture and mix until well combined.
  • Place corn in a serving dish and drop spoonfuls of butter mixture on top of corn.
  • Sprinkle cheese, cilantro, and green onions over butter.
  • Serve hot.

Nutrition Facts : Carbohydrate 16 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 219 mg, Fiber 2 g, Sugar 4 g, Calories 147 kcal, ServingSize 1 serving

MEXICAN STREET CORN RECIPE



Mexican Street Corn Recipe image

This Mexican Street Corn recipe is a common Mexican street food that is made by grilling corn on the cob and then coating it with a mixture made up of mayonnaise, sour cream, cotija cheese, chile powder, and lime. Also called elotes, this easy to make Mexican Corn On The Cob Recipe is a perfect appetizer or side dish for any outdoor gathering. In my version here, I made it two ways - (1) on the cob and (2) off the cob or in a skillet. They are both delicious and ready in less than half an hour.

Provided by Aysegul Sanford

Categories     Side Dish

Time 30m

Number Of Ingredients 8

6 medium-size ears of yellow corn on the cob
1 tablespoon vegetable oil or melted butter
¼ cup mayonnaise
¼ cup sour cream
½ teaspoon chile powder
1 tablespoon lime juice (plus wedges of a lime for serving)
½ cup crumbled cotija cheese
3 tablespoons fresh cilantro (chopped)

Steps:

  • To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
  • Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
  • To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
  • Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
  • To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
  • Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
  • Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
  • Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

Nutrition Facts : Calories 172 kcal, Sugar 7 g, Sodium 233 mg, Fat 10 g, SaturatedFat 5 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 18 mg, ServingSize 1 serving

SKILLET MEXICAN STREET CORN



Skillet Mexican Street Corn image

This fast to prepare side dish takes on the flavors of elote, a popular Mexican favorite!

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
2 (16 ounce) packages frozen corn
¼ cup crumbled cotija cheese
¼ cup minced red onion
2 tablespoons finely chopped cilantro
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon smoked sweet paprika
¼ teaspoon chili powder
¼ teaspoon salt
1 pinch ground coriander

Steps:

  • Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
  • Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
  • Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
  • Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 24.9 g, Cholesterol 7.9 mg, Fat 10.4 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 2.5 g, Sodium 155.6 mg, Sugar 4.1 g

Related Topics