Skillet Mexican Street Corn

I am obsessed with Mexican Street Corn. I was craving it and my chef hubby whipped some up with the 2 cans of corn we had in the pantry. It was OUTRAGEOUS. Y’all have to cook this on your next taco night!

My favorite seasoning for this…

If you don’t have a Trader Joe’s near you, make your own seasoning!

Skillet Mexican Street Corn

1 tbsp bacon fat

2 tbsp butter, divided

1/2 red onion, diced

1 jalapeño, seeds removed and minced

1 tbsp garlic, minced

2 cans corn, drained

1/2 tsp kosher salt

1/4 tsp pepper

1/2 lime, juiced

2 tbsp mayonnaise

1 tbsp sour cream

1/4 cup Kraft parmesan or Cojita cheese

1/2 tsp Trader Joe’s Everything but the Elote Seasoning


In a skillet over medium heat, add bacon fat and 1 tbsp butter. When butter is melted add onion, garlic, and jalapeño. Cook for 10-15 minutes or until tender.

Add 1tbsp butter and drained corn to the vegetables and add salt and pepper. Turn the heat to high. Fry the corn for about 10 minutes until corn gets a little golden. Once cooked turn the heat off.

In a separate bowl mix the mayonnaise, sour cream, and lime juice. Add to the skillet, stirring to coat the corn.
Top with cheese and Elote seasoning.
Chopped cilantro would also be a great addition!

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