Easy Skillet Mexican Corn on the Cob

Easy Skillet Mexican Corn on the Cob

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Recipe by Admin Course: Friends of Instagram, Recipe, Healthy, Latin, Skillet, Vegetarian, Mexican

Prep time


Cooking time





  • 6 Ears of Fresh Corn, (Husks Removed and Kernels Cut off Cob)

  • tablespoon 1 tablespoon Butter

  • cup 1/2 cup of Reduced Fat Mayo

  • tablespoon 1 tablespoon Chili Powder

  • Juice from 1 Lime

  • teaspoons 2 teaspoons Kosher Salt

  • teaspoon 1 teaspoon Cracked Black Pepper

  • cup 1/4 cup Chopped Cilantro

  • cup 1/2 cup Cojita cheese


  • Whisk together mayo, chili powder, lime juice, 1 Tsp. salt, and 1/2 Tsp. pepper until all is combined. Set aside.
  • Heat a cast iron skillet over medium high heat.
  • Add butter to the pan and let it start melting.
  • Add corn kernels and the remaining salt and pepper and spread out evenly on your skillet.
  • Let the corn blister for a few minutes before stirring. A good tip is when you start to hear the corn popping its time to stir.
  • Repeat this process until the corn is slightly charred, but not burnt, about 5-7 minutes.
  • Reduce heat to low and stir in the chili mayo mixture.
  • Turn off heat, crumble cojita cheese over top and sprinkle with cilantro. Serve immediately.

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