Skillet Mexican Style Canned Corn

Making Canned Corn into a Mexican Style Delight.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dry the corn: Drain two 15-ounce cans of corn completely and pat dry with paper towels to ensure a good sear. Sear: Heat 1 tablespoon of vegetable oil in a large skillet (cast iron works best) over high heat. Char: Add the corn in a single layer. Let it sit undisturbed for 2–3 minutes to get a dark brown char, then stir and repeat for another 3–5 minutes. Mix: Turn off the heat. Stir in the mayo, sour cream, chili powder, and lime juice directly into the warm skillet until creamy. Garnish: Transfer to a serving dish and top with the Cotija cheese and fresh cilantro.