This Mexican Street Corn off The Cob is an easy skillet variation of Mexican street corn made with frozen corn and topped with flavorful additions like pepitas, Cotija cheese, bacon, pickled jalapenos and cilantro. It’s a healthy and delicious side dish that’s ready in less than 10 minutes!
- 3 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 1 green bell pepper, finely diced
- 2 16-ounce bags frozen sweet corn kernels, preferably organic
- 2 teaspoons chili powder
- ½ teaspoon salt, or to taste
- Optional mix-ins, 2 to 4 tablespoons each: minced red onion, crumbled cotija cheese*, chopped cilantro, toasted pumpkin seeds, crumbled bacon, minced pickled jalapenos
- Heat oil in a large cast-iron skillet over medium-high heat. Add garlic and sauté until fragrant but not brown, 30 to 90 seconds. Add bell pepper and cook, stirring often until starting to soften, about 3 minutes.
- Add frozen corn, chili powder and salt and cook, stirring often until steaming hot all the way through and the pepper is crisp tender, 4 to 6 minutes.
- Remove from the heat and stir in optional mix ins. Add additional salt if desired. Serve in cups.
*Cotija is a crumbly white Mexican cheese similar to feta cheese. Cotija cheese, bacon and pickled jalapeno are high in sodium so if using these ingredients you probably won’t need to add extra salt in step 3.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Method: Stove Top
- Cuisine: Mexican
- Serving Size: 1 cup
- Calories: 131
- Sugar: 5 g
- Sodium: 157 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 17
- Fiber: 3 g
- Protein: 3 g
Keywords: Mexican Street Corn in a Cup,Mexican Street Corn Skillet, Mexican Street Corn Off The Cob