10 Minute Frying Pan Cream Mexican Street Corn

This one-skillet cream Mexican street corn is a craving dish packed with flavors that straighten the vibrant Mexican flavors to the table! The sweet and tender corn is cooked in a creamy, rich sauce made with Mexican crema, then topped with a sprinkle of crushed cotilla cheese and chili powder.

All bites are the perfect blend of smoky, tangy and delicious flavours. The best part? It is made in just one pot, so cleanup is easy. This dish is perfect for the next taco night or when you want to enjoy a delicious, creamy and satisfying vegetable dish!

We’re all hooked on Mexican street corn (or erotic) here! From Mexican classic street corn on the cob to Mexican street corn salad, if you’re craving erotica, we have a recipe for you!

What is a Mexican street corn?

Mexican street corn, also known as Erote, is traditionally made from corn grilled on a cob that is whipped with mayonnaise and coated with cotilla cheese, chili powder, coriander and fresh lime juice. The real erotica tastes almost entirely in heaven! I’m using it as an inspiration for this cream corn version!

Mexican cream street corn ingredients

We make this Mexican erotic cream cornside dish frequently. Here’s your grocery list:

Butter: Keep in mind that the cotilla is a salty cheese frozen corn, use either salted or salt-free butter. Any brand works well, and with frozen corn, this can be eaten all year round. Mexican Crema: Similar to Sour Cream, but Thinner Substitution: If you can’t find a Mexican Crema near you, use this alternative instead. Use heavy cream, last resort. Chili powder: Add flavor, a little heat, and cute coloured cotilla cheese: Fresh coriander, usually found in the Latin food area in the refrigerated section: chopping nice and small

The measurements required for each ingredient can be found on the recipe card at the end of the post.

Can I use fresh corn on my cob?

No no to fresh corn on the cob! If you can get good fresh corn, definitely do it! This makes for such a delicious summer side dish. Before you add cremas, you’ll want to really cook them well. Make sure you get a good char on it!

How to make creamy Mexican street corn

We’ve been making this erotic cream cone for years. Did you say it only takes 10 minutes to make it? Oh yeah, I… in the title! Ha! Well, I’m saying it again, everyone! Here are the steps:

Cook the corn: Place the pan on medium heat, add butter and melt until it starts to brown. Add the corn and stir occasionally until soft. Combine: Add the crema to the corn, raise the temperature to medium high heat and bring to a boil until thick. Garnish: Remove the pan from the heat and sprinkle with chili powder, cotilla cheese and coriander on top.

Continue scrolling to the end of the post for full instructions on the recipe card below.

What to serve with Mexican cream corn

If you’re looking for a main dish to go with this cream corn, here are links to all of our Mexican main dishes and some of our favorites:

Storage and reheating Mexican cream corn

Leftovers should be stored in the refrigerator in an airtight container. It will be held for 4-5 days. We do not recommend freezing this dish. Cremas don’t last well even after thawing.

Reheat in sstovetop over medium heat, either through the microwave or until heated in the microwave.

Are you craving a quick, flavorful side dish? This 10 minute Mexican street corn cream corn is a game changer! The sweet corn kernel was suffocated in a creamy, tangy sauce with chili powder and topped with crushed cotilla cheese. It’s the perfect blend of smoky, flavorful and spicy ready in minutes!

Try more Mexican side dishes:

How to Cream Mexican Street Corn