(Mexican Street Corn–Style Skillet Corn)
Ingredients
Serves 4–6 as a side · tap what you already have
- 2 cups corn kernels (from 3–4 fresh cobs or frozen, thawed)
- 2 poblano peppers, roasted, peeled and diced
- ½ cup Cotija cheese (or substitute feta or goat cheese)
- 3 tablespoons cream cheese or crème fraîche
- 1 tablespoon mayonnaise (optional, for added creaminess)
- 1 lime, juiced
- 1 tablespoon butter or oil
- Salt and freshly ground black pepper, to taste
- Chopped cilantro or scallions, for garnish (optional)
Your list skips anything you've checked off.
Preparation
5 steps
Step 1
Roast poblanos over an open flame or under the broiler until charred on all sides. Place in a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and dice.
Step 2
In a skillet over medium-high heat, melt butter or heat oil. Add corn kernels and cook until slightly charred in spots, about 5–7 minutes. Stir only occasionally for good browning.
Step 3
Lower the heat to medium. Stir in roasted poblanos, cream cheese (and mayo if using), and lime juice. Mix until everything is melted and combined, about 2–3 minutes.
Step 4
Remove from heat. Stir in most of the Cotija, reserving a bit for topping. Season to taste with salt and pepper.
Step 5
Serve warm, topped with the remaining Cotija and a sprinkle of chopped cilantro or scallions if desired.
