Name: Skillet Mexican Street Corn
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Frozen corn - 2 (16 ounce) packages; Crumbled Cotija cheese - ¼ cup; Minced red onion - ¼ cup; Finely chopped cilantro - 2 tablespoons; Mayonnaise - 3 tablespoons; Sour cream - 2 tablespoons; Lime juice - 2 tablespoons; Ground cumin - ½ teaspoon; Smoked sweet paprika - ½ teaspoon; Chili powder - ¼ teaspoon; Salt - ¼ teaspoon; Ground coriander - 1 pinch

Ingredients for - Skillet Mexican Street Corn

1. Olive oil 2 tablespoons

2. Frozen corn 2 (16 ounce) packages

3. Crumbled Cotija cheese ¼ cup

4. Minced red onion ¼ cup

5. Finely chopped cilantro 2 tablespoons

6. Mayonnaise 3 tablespoons

7. Sour cream 2 tablespoons

8. Lime juice 2 tablespoons

9. Ground cumin ½ teaspoon

10. Smoked sweet paprika ½ teaspoon

11. Chili powder ¼ teaspoon

12. Salt ¼ teaspoon

13. Ground coriander 1 pinch

How to cook deliciously - Skillet Mexican Street Corn

1 . Stage

Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.

2 . Stage

Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.

3 . Stage

Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)

4 . Stage

Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.