Ingredients for Creamy Mexican Corn On The Skillet
- Corn Kernel
- 4 ounces cream cheese, softened
- Fresh Lime Juice
- 1/2 teaspoon chili powder
- Ground Red Pepper
- Ground Cumin
- Salt
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How to Make Creamy Mexican Corn On The Skillet
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 2 cups of frozen roasted corn to the skillet.
- Cook for 2-3 minutes, stirring occasionally, until heated through.
- Stir in 4 ounces of cream cheese, 1/4 cup of mayonnaise, 1/4 cup of cotija cheese (or your favorite Mexican cheese), 1 tablespoon of lime juice, 1/2 teaspoon of chili powder, and 1/4 teaspoon of cumin.
- Continue cooking for 2-3 minutes, or until the cream cheese is melted and the mixture is smooth and creamy. Stir in 1-2 tablespoons of water if needed to achieve desired consistency.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro and a sprinkle of additional cotija cheese, if desired.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3g
Fat
22g
Carbs
12g
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Weeknight 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Condiments Etc Side Dishes Eggs Dairy Vegetables Mexican Easy Beginner Cook Vegetarian Cheese Dietary Spicy Low Sodium Low Calorie Garnishes Inexpensive Low In Something Corn Brunch Taste Mood Number Of Servings 3 Steps Or Less
