Make your Mexican dinner night complete with this simple and flavorful Skillet Mexican Street Corn dish.
Do you have that place…that one and only place that will hold a special place in your heart forever? Mine is certainly Mexico. Let’s be real…the cuisine alone would have my heart, but there are actually many, many reasons.
I spent the majority of my life, age 10-27, living in Arizona, only 4 hours from Puerto Penasco a.k.a. Rocky Point, Mexico. It was a super close and quick beach getaway and as a youngin’ it was awesome because it’s almost like rules did not apply there…actually there were no rules what-so-ever! (Definitely not a good thing if you were a parent, BUT totally freakin awesome for my teenage self).
Come to think of it, Mexico played a pretty integral part in my life! Went to Rocky Point often as a teenager, Cancun for my High School graduation trip, got engaged in Ixtapa, Mexico, married there a few years later and go back each year to celebrate our anniversary! Although all of these Mexican vacation experiences were totally different and have obviously evolved as I’ve grown older, one thing did not change is the FOOD. I’ve got to hand it to the Mexicans, their food is just down right delicious!
One of the things that is pretty solid across every place in Mexico I’ve visited is their street food. I guess it’s sort of like the food truck phenomenon here in the United States. I totally wish that there were little food carts everywhere in my neighborhood with street tacos, street corn, and churros. Welllll, maybe I take that back. That could actually be a problem, as I’d probably find myself frequenting the carts multiple times a day. Whoops!
There is something so intriguing about the simplicity of Mexican street food, and my absolute fave the Mexican street corn! So if you’ve never had it, all they do is take a corn on the cob, roll it in Crema Mexicana* and then sprinkle it with Cotija cheese* and Mexican Chile Powder*. That is it. Yep mi amigos y amigas, only 4 ingredients:
Ears of Corn
Now, don’t get me wrong, I LOVE the traditional corn on the cob, Mexican style, but I hate getting all of those little corn kernels in my teeth. You with me? I mean, don’t get me wrong…I’m not opposed to chowin down and getting messy, but sometimes when you have guests over, it’s just nice to not have to worry about picking your teeth, having a big ol corn kernel stuck in there, or getting cheese all over your face (because trust me, it happens).
So next time you have your Mexican themed dinner party, make this Skillet Mexican Street Corn and all of your guests will be having a fiesta in their mouth! You can add it as a side dish with something like these EASIEST Crock-Pot Salsa Verde Chicken Tacos! Ay Ay Ayyyyyy Arriba Arribbaaa!
It’s also not as bad for you as you’d think! Because you’re able to control the amount of Mexican Crema that goes into the dish AND the amount that goes on your plate (rather than having to eat an entire ear of corn), it’s actually a lighter side dish option.
- Preheat oven to 400 Degrees.
- Remove husks from corn, and remove corn from ear with knife.
- Spray cast iron skillet with cooking spray and cook corn over medium heat for approximately 8-10 minutes, or until lightly browned.
- Place cast iron skillet in oven for approximately 15 minutes, or until corn feels cooked through.
- Mix in Crema Mexicana, Chili Powder, and salt (if necessary).
- Place cast iron skillet back in oven for approximately 3 minutes.
- Remove from oven, top with Cotija cheese and serve warm.
LOVE THE RECIPE? PIN FOR LATER:
WHAT ABOUT YOU?:
- Do you have a place/vacation spot that holds a special place in your heart?
- Have you ever been to Mexico?
- If so, what part? Rocky Point, Cancun, Cabo, Ixtapa?
- What is your fave street food?
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