Mexican Corn Skillet | Mexican Corn Side Dish

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often more budget-friendly.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in calories, and parmesan is often less expensive.

Cut kernels off 6 ears of corn, using a shallow bowl to catch them.

Dice 2 bell peppers (red and green) and 1/4 of a red onion.

Chop 1 bunch of cilantro.

Heat a cast iron skillet over medium heat until hot.

Add 4 tablespoons of unsalted butter and let it melt.

Add the corn to the skillet and mix; let it sit unattended for a couple of minutes to char.

Move the corn around and repeat until desired char is achieved.

Add 1-2 tablespoons of olive oil, then add the diced peppers and onions; sauté for a couple of minutes.

Turn heat down to low and season with salt and pepper to taste.

Add 1 teaspoon of cumin and 1/2 teaspoon of oregano, then mix everything together.

Add the chopped cilantro and 1 teaspoon of minced garlic (equivalent to 1 clove).

Add 1/2 cup of cotija cheese and mix to combine.

Turn off the stove but leave the pan on the heat.

Add 3 tablespoons of mayonnaise and the juice of half a lime; mix well.

Spread the mixture evenly in the skillet.

Drizzle some squeezable margarine on top, then sprinkle more cotija cheese.

Pour Mexican crema on top, or substitute with sour cream or plain yogurt with lime.

Top with light chili powder or tajin to taste.

Squeeze the other half of the lime over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens