Easy Mexican Street Corn, Skillet Style
As any visitor to Jorj.com might surmise, summer and its farmer’s markets are a big deal to me. I try to visit one every Saturday – not just for ingredients to use in weekend dinners, but for recipe ideas to take me and my family through the season with full bellies and empty plates. This month, inspiration struck when I passed a vendor making Mexican street corn.
I play with corn in Canvas & Cuisine – fresh, roasted ears get slathered in a savory pesto sauce. I was reminded of those flavors when I tasted corn on a stick at the farmer’s market this weekend. I could isolate all kinds of yummy flavors – from peppers to lime juice. There was the tang of tomato and cojita cheese, and bright notes of cilantro – and like all good things, the undeniable presence of sour cream.
Determined to go home and duplicate that taste, I hit the various veggie stands and came back with everything I needed to make Mexican Street Corn – only thing is, it rains a lot in the summer, and backyard BBQs aren’t always possible. I transformed the dish into a skillet version that went over really well as a side this Father’s Day.
A popular item, there were requests for more. I’d run out of fresh corn on the cob at that point and discovered that frozen kernels work just as well. The results were super savory and the juiciness at the bottom of the bowl so good, it got my mind on corn chowder recipes for fall – just gotta get through this beastly summer first!
So, here’s my lighting fast recipe for a bright summer side dish – you can make it in the time it takes a thunderstorm to roll past your house, and the sun to start shining again!
Mexican Street Corn Skillet Style
15 minute cuisine
4 cups corn kernels (shucked from fresh ears of corn or frozen)
1 large red tomato, diced
1 bunch chives, washed and chopped, about ½ cup
1 bunch cilantro, washed and chopped, about ½ cup
Juice of 1 lime
1/3 cup cojita or feta cheese
1 teaspoon cayenne pepper
1 tablespoon sour cream
Salt and pepper
Olive oil for sautéing
In a skillet set on high heat, sauté the corn, herbs, lime juice, cheese, and cayenne in 2 tablespoons olive oil for 5 to 8 minutes. Add the sour cream and mix with a spatula, lowering heat. Cook for 3 to 5 minutes more. Season with salt and pepper. Enjoy!