One-Pan Mexican Street Corn Skillet

$- 4 cups corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 jalapeño, seeded and minced - 1 small red onion, chopped - 3 cloves garlic, minced The main ingredients make this dish colorful and tasty. Corn gives sweetness, while the bell pepper adds crunch. The jalapeño brings heat, and the onion adds flavor. Garlic rounds it out with a rich taste. - 1 teaspoon chili powder - ½ teaspoon cumin - ½ teaspoon smoked paprika - Salt and pepper to taste These seasonings give the dish its bold flavor. Chili powder adds warmth, cumin brings earthiness, and smoked paprika provides depth. Salt and pepper enhance all the tastes. - 2 tablespoons olive oil - ¼ cup mayonnaise - ½ cup cotija cheese, crumbled - Fresh cilantro, for garnish - Lime wedges, for serving Olive oil helps cook the veggies. Mayonnaise adds creaminess and richness. Cotija cheese gives a salty kick that melts in your mouth. Fresh cilantro brightens the dish, and lime wedges add zing when served. Each element makes this dish a true delight. - Step 1: Heat the pan with olive oil over medium-high heat. Start by pouring olive oil into your large skillet. Let it heat up, but don't let it smoke. This step helps give a nice base flavor to your dish. - Step 2: Add chopped onion and sauté until translucent. - Step 3: Incorporate garlic, red bell pepper, and jalapeño. Next, toss in the chopped onion. Cook for about 3-4 minutes until it turns clear. Then, add the minced garlic, diced red bell pepper, and jalapeño. Stir and cook for another 2-3 minutes. This makes the veggies tender and flavorful. - Step 4: Stir in corn kernels and cook until charred. - Step 5: Season with spices and mix well. Now, it's time for the corn! Add 4 cups of corn kernels to the skillet. Cook for about 5 minutes, stirring occasionally. You want them to get a nice char. After that, sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to blend all the spices. - Step 6: Stir in mayonnaise after removing from heat. Once everything is well mixed, remove the skillet from the heat. Now, add the mayonnaise and stir until all the corn and veggies are coated. This step makes the dish creamy and rich. - Step 7: Top with cotija cheese and garnish with cilantro. Sprinkle the crumbled cotija cheese over the top. Finish with fresh cilantro for a burst of color and flavor. Serve warm with lime wedges on the side. A squeeze of lime adds a fresh zing that brightens this dish. Enjoy your One-Pan Mexican Street Corn Skillet! - Use fresh corn for the best taste and texture. - If using frozen corn, thaw it in the fridge overnight. - Drain canned corn well before using it in your skillet. Cooking corn is simple. You want it sweet and crisp. Fresh corn adds a lovely crunch. If you can't find fresh corn, frozen is a good backup. Just remember to thaw it well. Canned corn can work too, but make sure to drain it first. This avoids extra moisture in your dish. - Add more spices like garlic powder or cayenne for extra heat. - Homemade mayonnaise gives a fresher taste than store-bought. To make your dish pop, think about flavor. You can add garlic powder, cayenne, or even smoked salt for a twist. If you make your own mayo, it can taste brighter. Store-bought is fine, but homemade gives a special touch. - Aim for a nice char on the corn for added depth. - Cook the veggies until they are just tender but still crisp. Getting the right char is key. Cook the corn until it starts to brown. This brings out a deep flavor. For the veggies, cook them just enough. You want them soft but not mushy. This keeps your skillet lively and exciting. {{image_2}} You can make this dish even heartier by adding protein. Chicken, shrimp, or beans work well. If you choose chicken, use cooked, shredded chicken. Add it in after you cook the corn. For shrimp, sauté them in the pan until pink. Then mix them in with the corn. If you prefer beans, black beans or pinto beans are great choices. Rinse canned beans and stir them in at the end. To make this dish vegan, you can swap the mayonnaise and cotija cheese. Use a vegan mayo instead of regular mayo. This keeps the creamy texture while staying plant-based. For cotija cheese, try using crumbled tofu or a nut-based cheese. Both options add a nice flavor and texture without dairy. You can change the flavor of your skillet by adjusting the spices. If you like more heat, add extra jalapeño or a pinch of cayenne pepper. For a smoky flavor, increase the smoked paprika. You might also try adding lime zest or fresh herbs like oregano. These small changes can create a new taste experience with each meal. To keep your One-Pan Mexican Street Corn Skillet fresh, let it cool. Next, transfer it to an airtight container. You can refrigerate it for up to three days. When you want to eat it again, check for any signs of spoilage before reheating. For freezing, place the cooled skillet in a freezer-safe container. Make sure to seal it tightly. This dish can last up to three months in the freezer. When you are ready to enjoy it, thaw it overnight in the fridge. Reheat it in a pan over low heat, stirring often. This will help keep the corn tender. When stored in the fridge, your dish stays good for about three days. In the freezer, it maintains quality for about three months. After that, the flavors may fade. Always check for texture and smell before serving leftovers. You can try several cheeses if you don’t have cotija. Good options include: - Feta cheese: It has a similar crumbly texture. - Queso fresco: This cheese is milder but works well. - Parmesan cheese: It adds a different flavor but is still tasty. Each of these cheeses can bring a unique twist to your dish. Yes, you can prepare this dish in advance. Here’s how: - Cook the skillet as usual, but stop just before adding the mayonnaise and cheese. - Let it cool, then store it in the fridge. - When ready to serve, reheat it gently. Stir in the mayonnaise and cheese right before serving. This method keeps the dish fresh and tasty. To reheat, use these methods for the best results: - Stovetop: Place in a skillet over medium heat. Stir often to prevent sticking. - Microwave: Use a microwave-safe dish, cover it, and heat in short bursts. Stir between each burst. Both methods help keep the texture nice and creamy. This blog detailed how to make a delicious One-Pan Mexican Street Corn Skillet. You learned about the key ingredients, step-by-step instructions, and tips for perfecting the dish. I also shared ways to store leftovers and variations to fit your taste. Now you can enjoy a tasty, easy meal that fits any occasion. Don’t hesitate to experiment with flavors and ingredients. Your kitchen is ready for this flavorful adventure!$

One-Pan Mexican Street Corn Skillet

Get ready to spice up your dinner with this One-Pan Mexican Street Corn Skillet! This quick and delicious recipe features sweet corn, vibrant peppers, and creamy cotija cheese all cooked in one skillet. Perfect for busy weeknights, it’s packed with flavor and comes together in just 25 minutes. Don’t miss out on this tasty dish! Click through now to explore the full recipe and bring a taste of Mexico to your table!

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Ingredients

4 cups corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 jalapeño, seeded and minced

1 small red onion, chopped

3 cloves garlic, minced

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

¼ cup mayonnaise

½ cup cotija cheese, crumbled

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Heat the Pan: In a large skillet, heat the olive oil over medium-high heat.

Sauté the Veggies: Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic, diced red bell pepper, and jalapeño. Cook for another 2-3 minutes until the peppers are tender.

Add the Corn: Stir in the corn kernels and cook for about 5 minutes, allowing the corn to get a little charred, stirring occasionally.

Season It Up: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Mix well and cook for another minute to combine the flavors.

Creamy Coating: Remove the skillet from heat and stir in the mayonnaise until everything is well coated.

Top It Off: Sprinkle crumbled cotija cheese over the top and garnish with freshly chopped cilantro.

Serve & Enjoy: Serve warm with lime wedges on the side for an extra zing.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4