Taco Tuesday calls for a quick, super easy side dish!  Enter: Skillet Mexican Street Corn.

This side dish comes together in less than 20 minutes which is a bonus!  I keep all these ingredients in my pantry so I can whip it up any time I want.

Make this with fresh sweet corn in the summertime and it will change your life!

Mexican Street Corn

Olive oil
3 cups corn (2 bags frozen – thawed, or 4-5 fresh cobs, kernels removed)
1 clove garlic
1 teaspoon cumin
1 teaspoon chili powder
Salt & pepper
¼ cup Mexican crema
¼ cup mayonnaise
Crumbled queso fresco
Cilantro
Lime wedges

Heat olive oil in a cast iron skillet over medium heat. Add corn and garlic. Saute until corn starts to get caramelized around the edges, around 5 minutes, stirring occasionally so garlic doesn’t burn. Add cumin, chili powder, and season with salt and pepper. Cook another 3-4 minutes until fragrant. Remove pan from heat. Fold in crema and mayonnaise. Top with crumbled cheese and cilantro. Serve with a wedge of lime.

Source: Ruth’s Table, 2019.