Loaded Skillet Mexican Street Corn – Embrace the warm and spicy side of summer with this quick and easy one-pot dish that’ll take your palate south of the border!
I’m officially on a Mexican food kick! This recipe for Loaded Skillet Mexican Street Corn is the last in a series of three recipes that are from south of the border (the other two being Loaded Creamy Chicken and Poblano Enchiladas and No-Fry Fried Ice Cream.) This flavorful trend started in my kitchen over the winter when I was just plain over the cold weather and working as a nurse at my local hospital. It was such a stressful winter and I really just wanted to escape on a trip to some place hot and spicy. Too bad about all of those travel restrictions…
Now the weather has finally heated up and things are 1000 times better at work, but I’m still cooking up lots of Mexican food! Skillet Street Corn is one of my personal favorites. It’s got a savory, sweet, and spicy thing going on. Plus, it’s not messy to eat! Ever notice how messy some Mexican food can be to eat?!
Over the winter I made this recipe with frozen corn, but local sweet corn just became available near me and I can’t wait to slice it off the cob and give it a try! I suppose I could just eat street corn on the cob… but then again, I’d make a mess of myself!
- 1 Tbsp olive oil
- 1 red bell pepper, diced
- 1/2 C red onion, finely chopped
- 12 oz frozen fire-roasted corn
- 4 oz frozen sweet corn
- 4 cloves garlic, minced
- 2 1/2 tsp chili powder
- 1/2 tsp salt
- pepper to taste
- 1/3 C cilantro, minced
- 2 Tbsp lime juice, freshly squeezed
- 1/4 C mayonnaise
- 2 Tbsp sour cream
- 1/2 C cojita cheese, crumbled
- Start by dicing the bell pepper and chopping the red onion. Heat a large skillet with 1 Tbsp of olive oil over medium heat for one minutes. Once hot, add the peppers and onions to the skillet and sauté for three minutes, stirring occasionally.
- Add the frozen corn to the skillet and sauté for about five minutes, until it's hot and tender. Note that you can over cook corn, drying it out, so don't leave it on the heat too long.
- Next, add the minced garlic, chili powder, salt, and pepper to the skillet and cook for another minute.
- Remove from the heat and stir in the cilantro, lime juice, mayonnaise, and sour cream.
- Serve hot and topped with crumbled cojita cheese.