Mexican Corn Skillet | Mexican Corn Side Dish

Welcome friends, I'm Rose Oatley and today we're going to be making a delicious skillet Mexican corn you can use as a side dish, a salad, or even a dip. To start you're going to need some corn on the cob. Now I usually use about four, but today I'm going to be using six. We're going to cut all the kernels off. Now I'm going to be making mine on a cast iron skillet, but if you prefer you can also grill or roast yours before removing the kernels. Lay them with a flat bottom down. Now make sure you grab yourself a shallow bow instead of a cutting board, otherwise your kernels will go flying everywhere. I also recommend that you stick with fresh corn, fresh is best. It tastes so much better and they're fairly inexpensive. I think I got these for like six for a dollar. Just like that, I'm done. This is how much I got out of this. We're also going to be cutting and dicing two bell peppers. I usually like to go with a red and a green. I think it makes the dish so much more colorful, but if you'd like you can just stick to one color. Next we're going to dice about one fourth of a red onion. Red onions typically have a sweeter taste. We're also going to be chopping one bunch of cilantro, giving it that nice Mexican flavor we all love, or at least I do. Moving on, I want to get my skillet nice and hot. Now the reason I like to use a cast iron skillet is because I have a better chance of it getting charred. Now you don't have to use a cast iron if you don't have it. You can use a non-stick pan which is perfectly fine. Okay so now I'm adding four tablespoons of unsalted butter. We want to let this melt and then add our corn. Give it a mix, let your corn sit unattended for a couple of minutes just to give it enough time to char, which will give it a little bit of a smoky flavor. Come back, move the corn around, and then repeat as much as you want. It doesn't have to be too charred. A little bit can also go a long way. I know I've got a full skillet, but I'm going to try and scoot my corn over a little bit to the side. We're going to add about one to two tablespoons of olive oil. Then we're going to go in with all of our peppers and onions. We'll hold off on the cilantro for just a bit. I like to saute these for just a couple of minutes and then mix everything together. You want to turn your heat down to low. Now we're going to add a little bit of salt and pepper and this is to your taste. To make things more interesting, we're going to go in with one teaspoon of cumin and half a teaspoon of oregano. Now we're ready to add all of our cilantro. Before I forget, we're also going to add one teaspoon of minced garlic, which is equivalent to one clove of garlic. And here I have Mexican cotija cheese. We're going to start with half a cup. If you can't find it locally, you can always try ricotta, parmesan, or romano. Give it a mix to combine everything together. Now I'm going to go ahead and turn off my stove before I continue. The pan stays pretty hot. Now we're going to be adding three tablespoons of mayonnaise. I know this might seem a little weird to you guys, but you got to trust me on this. This is very similar to the elote corn in a cup or esquite as some might know it. Of course, if you're not into it, don't hate, just skip the mayo. Take half a lime and squeeze it all in there. This is going to give it such a yummy flavor too. All right, let's go ahead and get this all mixed in. Now I like to evenly spread it out, flatten it out, so I can add the rest of my layers. For my first layer, I'm going to be drizzling some of the squeezable margarine on top. I'm going to sprinkle some more cotija cheese on top. You want to just spread it all around. I think I'm going to leave the bottom part open though, and this is just for pick purposes. Next, I'm going to be using Mexican crema. I like to get the one that says table cream versus the sour cream. It's similar to sour cream, except it's creamy and slightly tangy, and as you can see, easily pourable. If you can't find it, you could use either sour cream or even plain yogurt with a little bit of lime. We are going to top it off with some light fancy chili powder, or if you prefer, you can use tajin, whatever fits your fancy. All ingredients are posted in my description below. Before serving, squeeze the other half of your lime, and oh my gosh, I don't know about you guys, but it is making my mouth water. I cannot wait to have some. I really hope you enjoyed the recipe. Let me know what you think in the comments below. If you haven't already subscribed, please be sure to do so below, or hit my little picture on the side. Also, don't forget to hit the little bell to get notified of all my new videos, and please be sure to check out these links on the site. Share with your friends. Thanks for watching and your support.