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Cast-Iron Spicy Street Corn

From Magnolia Table Volume 3

We are always on the look out for recipes that compliment our Smithey Cast Ironware + we just know this combination would be incredible! The following recipe is from Magnolia Table Volume 3 by Joanna Gaines.

My favourite way to eat corn from the garden is straight off the cob. This recipe is a close second, mostly because it works beautifully as a side dish or as a dip. When I serve it as a dip, I put the skillet out with chips and let people eat straight from the pan. If corn isn’t in season, frozen works here too.”



  • 1 tablespoon unsalted butter
  • 1/2 cup chopped white onion
  • 1 pound frozen corn kernels
  • 1 tablespoon Chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup crumbled cotija cheese (can be substituted with feta)
  • 3 tablespoons of mayonnaise, plus more for serving (optional)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh cilantro
  • Lime wedges, for serving (optional)


  1. In a large cast-iron skillet, melt the butter over medium-high heat. Add the onion and cook, stirring occasionally, until tender and starting to brown around the edges, about 5 minutes. Add the corn and cook, stirring occasionally, until the corn also begins to brown around the edges, 15 minutes.
  2. Reduce the heat to low. Add the Chili powder, salt and pepper, and stir to coat the corn and onion. Stir in the cotija, mayonnaise, and ice juice until thoroughly combined.
  3. Transfer the corn mixture to a serving bowl and sprinkle with cilantro leaves. If you like, add a dollop of mayonnaise and a lime wedge to each serving.
  4. Store in an airtight container in the refrigerator for 3 days.

Makes 4 servings

Try the recipe yourself!

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