My family went crazy over this fast dinner. Squeeze a lime over the top, sprinkle with cilantro, red onions, and Mexican cheese while it’s hot. All the flavors shine in this Skillet Mexican Street Corn with Squash and Kielbasa.
I have a weakness for pretty much any dish that is reminiscent of Mexican Street Corn. It started a few years ago, when we visited Elote Cafe in Sedona, AZ. Let’s take a moment to remember their hot corn dip called “Elote.” It is truly one of the best appetizers I’ve ever had. Lucky for me, Elote’s Chef/Owner Jeff Smedstad has written a cookbook sharing all of the restaurant’s recipes. (FYI – I bought the cookbook before I’d even finished the first course of our meal.) I’ve made several recipes from the book (check out these Chipotle Mushrooms and the Spicy Cabbage too) and I still try to stop and eat there every time we visit Sedona. I’ve been known to plan trips around the restaurant’s hours. This simple skillet is a hearty meal on its own, but it’s also delicious served with roasted potatoes and/or warm tortillas. If you’re looking for more street corn inspired recipes, these Mexican Street Corn Deviled Eggs and this Spicy Mexican Corn Salad are both on my list to try soon. If you have an abundance of fresh corn on hand, the BLT Corn Salad is a summertime must-try. We love it! Kitchen Tip: I use my favorite skillet to make this recipe.
