Skillet Mexican Street Corn with Squash and Kielbasa is a one-skillet dinner that comes together in no time at all. Get the recipe at
Skillet Mexican Street Corn with Squash and Kielbasa
Servings: 4 servings
  • 4 cups fresh corn about 4 ears worth
  • 2 teaspoons olive oil
  • 1 small yellow onion chopped into ½-inch pieces, about 1 cup
  • 1 13 ounce kielbasa sausage, sliced as thinly as possible  
  • 3 small Italian zucchini sliced thin about 4 cups
  • 1 tablespoon butter room temperature
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chile powder
  • 1/8 teaspoon cayenne pepper
  • Juice of 1 lime about 2 tablespoons
  • 2 tablespoons finely chopped red onion
  • 1/4 cup crumbled cotija cheese
  • 1/4 cup finely chopped cilantro
  • Lime wedges for serving
  1. Remove the kernels from the corn and set aside. Warm the oil in a very large skillet, over medium high heat. Add the yellow onion and kielbasa to the skillet and saute 4-5 minutes, stirring frequently, until lightly browned. Add the corn and the squash. Cook, stirring frequently, until barely wilted and still slightly crisp, about 2-3 minutes.
  2. Stir together the butter, mayonnaise, salt, chile powder, and cayenne. Add the mixture to the skillet. Stir well to coat and remove from heat.
  3. Drizzle with the lime juice and sprinkle with the red onion, cheese and cilantro. Stir to combine. Serve with lime wedges, for an extra kick of lime, if desired.

COOK’S NOTE: This recipe can also be made with (thawed) frozen corn or canned corn. Drain any excess water off the corn and then follow the recipe as written.

Cotija can usually be found with the dairy products in most grocery stores. Feta cheese can be substituted for the cotija if necessary.