The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Skillet Mexican Street Corn

Skillet Mexican Street Corn Recipe! Sizzle with smoked paprika, cumin, and chili powder. Make it tonight and serve hot, topped with melty Monterey Jack cheese and fresh cilantro!

The vibrant flavors of Mexico come alive in this skillet sensation! Sweet corn, smoky spices, and tangy cheese blend together in perfect harmony, all in one sizzling skillet.

With every bite, you’ll be transported to the lively streets of Mexico, surrounded by the aromas and flavors of this beloved street food.

Ready Time

40 mins


5 servings


  • 1 large onion, diced
  • 2 cups frozen corn kernels, thawed
  • 1 red bell pepper, diced
  • 1 can (14.75 oz) diced tomatoes, drained
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 1 cup shredded Monterey Jack cheese, divided
  • 5 ears of corn husked, silked, and cut into 1-inch pieces
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced


Heat the olive oil in a large cast-iron skillet over medium-high heat.

Add the diced onion and cook until translucent, about 5 minutes.

Add the diced red bell pepper and cook for an additional 2 minutes.

Add the minced garlic and cook for 1 minute, until fragrant.

Add the smoked paprika, ground cumin, chili powder, and cayenne pepper to the skillet and cook for 1 minute, stirring constantly.

Add the diced tomatoes, salt, and pepper, and stir to combine.

Add the corn kernels to the skillet and stir to combine with the tomato mixture.

Cook for 5 minutes, stirring occasionally, until the corn is lightly browned.

Add the corn husks to the skillet, stirring to combine with the corn kernel mixture.

Cook for an additional 5 minutes, stirring occasionally, until the corn is tender.

Stir in 1/2 cup of the shredded Monterey Jack cheese.

Once melted, make 5 wells in the corn mixture and place a piece of corn husk in each well.

Top each piece of corn husk with a spoonful of the corn mixture and sprinkle with the remaining 1/2 cup of shredded Monterey Jack cheese.

Cover the skillet with a lid and cook for an additional 5 minutes, until the cheese is melted and bubbly.

Remove from heat and sprinkle with chopped cilantro and a squeeze of lime juice.

Serve hot!


For a spicy kick, adjust the amount of cayenne pepper to your taste.

Don’t overcook the corn, you want it to retain some crunch.

If using fresh corn, make sure to remove the silk and any imperfections before cutting into 1-inch pieces.

You can also use frozen corn husks if you can’t find fresh ones.

To make ahead, prepare the corn mixture and refrigerate or freeze for up to 2 days, then assemble and bake when ready.

For an extra burst of flavor, sprinkle some crumbled queso fresco or chopped fresh epazote on top before serving.

Nutrional Value

  • Calories: 320
  • Total Fat: 18g
  • + Saturated Fat: 6g
  • Cholesterol: 20mg
  • Sodium: 400mg
  • Total Carbohydrates: 25g
  • + Dietary Fiber: 4g
  • + Sugars: 6g
  • Protein: 15g
Skillet Mexican Street Corn
Skillet Mexican Street Corn

Ask your question to our expert chef and get instant help.

Please provide details about your query with the recipe name.

Leave a Reply

Your email address will not be published. Required fields are marked *