Skillet Mexican Street Corn
Try this Skillet Mexican Street Corn recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tablespoon mayonnaise
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped cilantro
- juice of one lime (about 2 tablespoons)
- 5 cups fresh corn from about 6 ears
- 1/8 easpooncayenne
- 1 tablespoons finely chopped red onion (i was out and used scall
- 1/4 cup crumbled cotija cheese
- lime wedges for serving optional
- Carbohydrate 138.891801666667 g
- Cholesterol 5.96333333333333 mg
- Fat 11.60826 g
- Fiber 13.6662170235688 g
- Protein 17.6323983333333 g
- Saturated Fat 2.58897508333333 g
- Serving Size 1 1 Serving (192g)
- Sodium 187.383633333333 mg
- Sugar 125.225584643098 g
- Trans Fat 2.06501891666667 g
- Calories 707 calories
Remove the kernels from the corn and set aside.Melt the butter in a large nonstick skillet over medium-high heat. Add the corn, mayonnaise, salt, chile powder and cayenne. Stir to coat and cook for about three minutes, until hot.Remove from the heat and transfer to a serving dish. Drizzle with the lime juice and sprinkle with the onion, cheese and cilantro. Stir to combine. Serve with lime wedges, for an extra kick of lime, if desired.
