The first time I tasted street corn, it was a spontaneous decision during a late afternoon walk downtown. A humble food cart, a warm breeze, and the aroma of sizzling corn lured me in. I had always known corn in its simplest form—boiled and buttered, served straight from the cob. But this was a different experience altogether: smoky, creamy, tangy, and bursting with flavor. Since that day, I’ve been hooked. I started recreating it at home, simplifying the steps and swapping the grill for a skillet—making it quick, accessible, and just as delicious. Now, it’s a family favorite and a frequent star at weeknight dinners or weekend gatherings.
Why You’ll Love This Recipe
This Tasty Skillet Street Corn checks every box. Whether you need a side dish or a fun snack, it’s always a hit.
Versatile
This recipe adapts easily. Want to skip the jalapeños for less heat? No problem. Prefer feta instead of cotija? Go for it. You can even serve it as a warm salad, taco topping, or a dip with tortilla chips. It fits effortlessly into any meal or party spread.
Budget-Friendly
Corn is inexpensive and available almost year-round. Most of the other ingredients are pantry staples or affordable items found at any grocery store. You don’t need specialty tools or a grill—just a skillet, a few fresh ingredients, and 15 minutes of your time.
Ingredients for Recipe
Here’s everything you’ll need to create this flavorful dish:
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6 ears of fresh corn (husks removed, kernels cut off the cob, approximately 4–5 cups)
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1 tablespoon vegetable oil
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2 tablespoons mayonnaise
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1/4 cup thinly sliced green onions
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1 jalapeño pepper (seeded, stemmed, finely chopped, optional for heat)
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1/2 cup chopped fresh cilantro leaves
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Juice from one medium lime
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2 ounces cotija cheese (or substitute with queso fresco or crumbled feta)
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1 teaspoon chili powder (adjust the amount based on your taste)
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Salt to taste
The ingredients come together to create a perfect balance of textures and bold flavors. With fresh herbs, creamy dressing, a touch of spice, and tang from the lime, each bite tells a story of vibrant street food made simple.
Let me walk you through exactly how I make this irresistible Tasty Skillet Street Corn. It’s quick, uses just one pan, and delivers that bold street-food flavor without requiring a grill. I make this recipe often—especially when I want something impressive but low-effort.
Step-by-Step Instructions for Making
Step 1: Prepare the corn
Start by removing the husks and silk from the corn. Then, using a sharp knife, carefully cut the kernels off each cob. Place the kernels in a bowl and set them aside. If you’re using frozen corn, measure out about 4 to 5 cups and let it thaw completely before cooking. Drain off any excess water to avoid sogginess.
Step 2: Sauté the corn
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add all the corn kernels in a single layer. Allow them to cook undisturbed for about 3 to 4 minutes. This will give the corn some nice browning and a bit of that roasted flavor. Then, stir the corn and continue cooking for another 4 to 5 minutes, stirring occasionally until the corn is tender and slightly charred. Turn off the heat when done.
Step 3: Mix in the flavor base
While the corn is still hot in the skillet, add 2 tablespoons of mayonnaise and stir well until evenly coated. This creates the creamy base that holds all the flavors together. Make sure the corn is well coated before adding the remaining ingredients.
Step 4: Add fresh ingredients and seasoning
Now stir in the thinly sliced green onions and the chopped jalapeño pepper. Then squeeze the juice from one medium lime over the corn. Add the chopped fresh cilantro, chili powder, and salt to taste. Toss everything together until the ingredients are well distributed.
Step 5: Finish with cheese
Finally, sprinkle the crumbled cotija cheese over the top. Gently mix again so the cheese sticks to the creamy mixture and melts slightly into the warm corn. If you prefer a stronger flavor, you can add a bit more cheese before serving.
Quick and Easy
From start to finish, this recipe takes about 15 minutes. There’s no need to preheat the oven or deal with messy grilling. Everything happens in one pan, and the steps are straightforward. It’s ideal for last-minute gatherings or spontaneous weeknight dinners.
Customizable
One of my favorite things about this dish is how flexible it is. If you’re making it for kids, simply omit the jalapeño for a milder version. If you don’t have cotija cheese, feta or queso fresco work well. Want it vegan? Use vegan mayonnaise and skip the cheese, or substitute with vegan cheese. You can even use canned corn if fresh isn’t available—just make sure to drain and pat it dry before sautéing.
Crowd-Pleasing
Whenever I serve this corn, it disappears fast. It’s creamy, smoky, zesty, and a little spicy—just enough to wake up the taste buds. The texture is satisfying, with the slight char on the corn bringing a touch of depth. It pairs well with grilled meats, burgers, wraps, or even as a filling for tacos and burritos. People often ask me for the recipe after just one bite.
You can also double or triple the batch if you’re feeding a crowd. Just make sure your skillet is large enough, or cook it in batches for the best results. For serving, I like to transfer it to a shallow bowl and garnish with a few more crumbles of cheese, an extra sprinkle of chili powder, and a handful of chopped cilantro.
With so many ways to enjoy and customize it, this skillet street corn truly earns its place in my regular rotation.
FAQs
Can I use frozen corn instead of fresh corn?
Yes, absolutely. Frozen corn works well in this recipe. Just make sure to thaw it completely and drain off any excess moisture before sautéing. This helps to achieve a nice char in the skillet without steaming the corn.
What can I use if I don’t have cotija cheese?
If cotija isn’t available, you can use feta or queso fresco. Both options provide a salty, crumbly texture that complements the creamy corn mixture well.
Is this recipe spicy?
It has a mild kick, mainly from the chili powder and optional jalapeño. You can adjust the heat level by reducing or omitting the jalapeño or choosing a mild chili powder.
Can I make it ahead of time?
Yes, you can prepare it a few hours in advance and store it in the refrigerator. Reheat it gently in a skillet over low heat before serving, and add a fresh squeeze of lime juice to refresh the flavors.
Is this recipe suitable for vegetarians?
Yes, it’s fully vegetarian. To make it vegan, simply use vegan mayo and vegan cheese or skip the cheese entirely.
How should I serve this?
It works great as a side, taco topping, or even as a dip with tortilla chips.
Tasty Skillet Street Corn
This Tasty Skillet Street Corn brings bold, zesty flavor to your table in just 15 minutes. With its creamy texture, smoky notes, and fresh herbs, it makes the perfect side dish, snack, or taco topping—all without the need for a grill.
- Total Time: 15 minutes
- Yield: Serves 4 to 6 1x
Ingredients
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6 ears of fresh corn (kernels removed) or 4–5 cups frozen/thawed corn
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1 tablespoon vegetable oil
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2 tablespoons mayonnaise
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1/4 cup green onions, thinly sliced
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1 jalapeño pepper, seeded and finely chopped (optional)
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1/2 cup chopped fresh cilantro
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Juice of 1 medium lime
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2 ounces cotija cheese (or feta/queso fresco)
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1 teaspoon chili powder
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Salt to taste
Instructions
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Remove husks from corn, cut off kernels, and set aside. If using frozen corn, thaw and drain well.
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Heat oil in a large skillet over medium-high heat. Add corn in a single layer and cook undisturbed for 3–4 minutes to lightly char. Stir and continue cooking another 4–5 minutes.
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Turn off heat. Stir in mayonnaise and mix until corn is well coated.
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Add green onions, chopped jalapeño, lime juice, cilantro, chili powder, and salt. Mix well.
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Top with cotija cheese. Toss gently and serve warm.
Notes
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For a vegan version, use vegan mayo and vegan cheese.
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Adjust spice level by modifying the amount of chili powder and jalapeño.
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Serve immediately or reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes