Skillet Mexican Street Corn

September 19, 2022 74

Skillet Mexican Street Corn

Skillet Mexican Street Corn
Serves 8, 1/2 cup each


  • 1 tablespoon vegetable oil
  • 4 cups frozen corn
  • ¼ cup mayonnaise
  • ¼ cup low-fat sour cream or plain yogurt
  • Juice of one lime
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ cup queso fresco or cotija cheese, crumbled
  • ¼ cup cilantro or green onions


  • Wash hands with warm soapy water and dry well.
  • Melt butter in a skillet over medium-high heat. Stir in frozen corn.  Cook just until corn is heated through, stirring often.
  • Stir in mayonnaise, sour cream, lime juice, cumin and chili powder
  • Add half queso fresco cheese, stirring until melted.
  • Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions


  • Try fresh corn cut off the cob
  • Use plain yogurt in place of sour cream
  • Cotija, feta or parmesan can be substituted for queso fresco
  • Add a jalapeno or chili pepper for extra heat

Nutrition Facts:
Calories-206, Fat-12gm, Cholesterol-12mg, Sodium-174mg, Carbohydrates-19gm, Fiber-1gm, Protein-7gm

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