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- PREP TIME: 25 minutes
- TOTAL TIME: 25 minutes
- SERVES: 4 people
- PHOTOGRAPHY: JOHNNY FOGG
- PROP STYLIST: SOPHIE STRANGIO
- FOOD STYLIST: JUDY HAUBERT
Mexican Street Corn Skillet
Grilled corn tossed with cheese, lime, chile, and mayonnaise is a popular Mexican street food called esquites—a genius combination of sweet, salty, and spicy. This easy recipe recreates esquites as a quick skillet, using a rich and creamy base of Campbell’s® Cream of Chicken Soup seasoned with chile and lime. It gets a fast run under the broiler before serving to lend crunch and toasty flavor. The skillet works beautifully as a side dish for simple chicken, steak or fish, or could be a light lunch or dinner served with tortillas or even tortilla chips.
Directions
- Melt the butter in a large skillet over medium-high heat. Add the onion, season lightly with salt, and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and jalapeño and cook, stirring until just softened, about 2 minutes. Add the corn and the cumin, and cook, stirring, until warmed through and tender, about 6 minutes for frozen corn and 3 minutes for fresh corn. Add the lime juice, cream of chicken soup, cayenne, and ⅔ cup water. Bring the mixture to a simmer, stirring to combine. Taste and add more salt if desired.
- Turn on a broiler with a rack positioned about 6 inches from the heat. Sprinkle the top of the corn with the cheese and then broil until the top is deeply golden brown, 2 to 3 minutes, rotating once a minute to prevent burning. Add more cayenne to the top, if desired, along with a scattering of cilantro, and serve with hot sauce on the side.
QUICK TIP
Cotija cheese is a hard, salty Mexican cheese that’s available pre-grated in many supermarkets. Alternatively, Parmesan will also work well.
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