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  • ACTIVE 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® Condensed 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.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow or red onion, chopped
  • Kosher salt
  • 6 garlic cloves, chopped
  • 1 jalapeño, stemmed, seeded and finely chopped
  • 1 (14- to 16-ounce) bag frozen corn or 3 cups fresh corn
  • 1 teaspoon ground cumin
  • Juice of 1 lime (about 2 tablespoons lime juice)
  • 1 (10.5-ounce) can Campbell’s® Condensed Cream of Chicken Soup
  • ¼ teaspoon cayenne pepper, plus more to taste
  • ½ cup finely grated Cotija or Parmesan cheese
  • Chopped cilantro, to taste, for topping
  • Mexican-style hot sauce, for serving

Directions

  1. 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, Campbell’s® Condensed 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.
  2. 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.

Click for more easy, comforting recipes.