Skillet Mexican Street Corn

Skillet Mexican Street Corn

  • 4 ears fresh corn, husks removed and kernels cut off cob (about 2-3 cups) *
  • 1 Tbsp vegetable or olive oil
  • 1 Tbsp mayonnaise
  • 1/8 cup green onions, thinly sliced
  • 1/2 jalapeno pepper, seeded and stemmed, finely chopped (optional)
  • 1/4 cup fresh cilantro leaves, finely chopped
  • juice of one medium lime
  • 1 ounces cotija cheese (or queso fresco, or feta)
  • 1/2 tsp chili powder (more or less to taste)
  • salt, to taste
Instructions
  1. Heat oil in a large skillet over medium high heat. Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Toss corn and let cook for an additional 2-3 minutes (without stirring). Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides. Turn off heat.
  2. Add remaining ingredients and stir to incorporate. Add salt to taste. Serve immediately.