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Mexican Street Corn Skillet

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PREP TIME
5 min
COOKING TIME
15 min
TOTAL TIME
20 min
SERVINGS
8 servings
Dinner Mexican
Mexican Street Corn Skillet
Ingredients
  • 2 tablespoons olive oil
  • 2 (16 ounce) packages frozen corn
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup minced red onion
  • 2 tablespoons finely chopped cilantro
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked sweet paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 pinch ground coriander
Instructions
1
Preheat a 14-inch skillet over medium-high heat, allowing it to reach the optimal temperature. Pour olive oil into the skillet and gently rotate it to evenly coat the bottom surface of the pan. Distribute frozen corn uniformly across the skillet; do not mix or stir it at this stage. Allow the corn to cook for approximately 8 minutes, or until it reaches a desirable level of browning.
2
Simultaneously, prepare the dressing by combining mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set the dressing aside for later use.
3
Monitor the corn's progress; it should display a subtle, caramelized color. If not, permit it to continue cooking for an additional 4 minutes; at this point, you can gently stir the corn if necessary.
4
Once the corn has achieved a satisfactory level of browning, transfer it to the bowl with the prepared dressing and thoroughly combine the two. Add cotija cheese, red onion, and cilantro to the mixture, ensuring everything is well incorporated. Serve the dish immediately.