One-Pan Mexican Street Corn and Black Bean Skillet

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant one-pan dish combining roasted corn, black beans, and a creamy chipotle lime sauce for a flavorful vegetarian dinner. This mexican-inspired vegetarian (vegetarian, gluten free) ready in about 25 minutes pairs (fresh or frozen) corn kernels, (15 oz), drained and rinsed black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 cups corn kernels and sauté for 5-6 minutes until they start to brown and pop.
  2. Step 2: Stir in 2 cloves minced garlic, 1 tsp chipotle chili powder, and 1/2 tsp ground cumin. Cook for 1 minute until fragrant.
  3. Step 3: Add 1 can (15 oz) drained and rinsed black beans to the skillet. Cook for 2 more minutes, stirring occasionally, until heated through.
  4. Step 4: In a small bowl, mix 1/4 cup mayonnaise with 2 tbsp fresh lime juice. Remove skillet from heat and stir the sauce into the corn and beans until evenly coated.
  5. Step 5: Sprinkle 1/3 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro over the skillet. Season with salt and black pepper to taste. Serve warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does One-Pan Mexican Street Corn and Black Bean Skillet take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Mexican Street Corn and Black Bean Skillet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in One-Pan Mexican Street Corn and Black Bean Skillet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Mexican Street Corn and Black Bean Skillet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Mexican Street Corn and Black Bean Skillet vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes