Mexican Street Corn in a Cup
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!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
Remove from the heat and stir in optional mix ins. Add additional salt if desired. Serve in cups.