How to Make Quick Skillet Street Corn
Step 1: Char the Corn
Heat butter or oil in a large skillet over medium-high heat. When hot, add the corn in an even layer. Let it cook undisturbed for about 2–3 minutes so it starts to brown and char.
Stir occasionally and continue cooking for 5–7 minutes until the kernels have golden-brown spots and a roasted aroma.
Pro Tip: If you’re using fresh corn cut from the cob, make sure to pat it dry to minimize splatter. Avoid crowding the pan to get that signature char.
Step 2: Mix the Sauce
While the corn is cooking, combine the mayonnaise, sour cream, half of the Cotija cheese, chili powder, paprika, and lime juice in a bowl. Stir until smooth. Taste and season with salt and pepper.
Optional: Stir in a teaspoon of Tajin or a minced garlic clove if you want extra depth.
Step 3: Toss Everything Together
Once the corn is cooked and lightly charred, lower the heat to medium-low. Add the sauce directly to the pan and stir gently until all the corn is coated.
Remove from heat and transfer to a serving bowl.
Step 4: Garnish and Serve
Top the dish with the remaining Cotija cheese, chopped cilantro, and any other toppings you like such as green onions, bacon bits, or extra chili powder. Serve immediately with lime wedges on the side.
Serving Suggestions
Skillet street corn is incredibly versatile. You can serve it as:
A side dish with tacos, grilled meats, burgers, or fish
A topping for nachos, loaded fries, baked potatoes, or tostadas
A filling for tacos or quesadillas
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