Over the top and full of flavor, that’s what this recipe brings to the table! Sometimes you’ll see Mexican street corn on the cob, like Grilled Corn with Cotija Cheese, or you’ll see it in cut kernel form. Not only is this a great accompaniment to any Mexican based recipe, you can also eat it as a side dish, place it on top of tacos, wrap it in a burrito, or eat it as a dip with chips! You can also eat this corn in a cup! The options are oh so good and truly endless!

🛒 Ingredients You’ll Need

The ingredients you’ll need to make this can be found at any local grocery store. I use frozen kernels because they sear extremely well when heated in a skillet on the stove-top. You also have the choice to grill several cobs of corn and cutting off the seared kernels. Cotija cheese works best for this recipe because it easily crumbles and when it melts, it gets creamy. You can also use queso fresco or feta cheese. If you want to add more heat to this Mexican corn recipe, add in the jalapeño seeds. Since I like it mild, I chop the jalapeño and then discard all the seeds. The spices you need are ground cumin, chili powder, onion powder, smoked paprika, salt, and pepper.

📋 Step-By-Step Recipe Instructions

Start by finely chopping the cilantro, jalapeño, red onion, and fresh garlic. Set aside. Next, heat the olive oil over medium-high heat in a large skillet. Once the oil becomes very hot (2-3 minutes), add the frozen kernels and allow it to cook until they start to sear, about 4-5 minutes. From there, use a spatula to flip the kernels so the other side can sear. The goal is to really sear the corn until seared on almost every kernel. While the kernels are searing, mix together the mayonnaise, Cotija cheese, fresh lime juice, jalapeño, chopped cilantro, red onion, garlic, cumin, garlic, chili powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Set aside. When the corn is done, gently fold it into the bowl to combine well. The hot kernels will melt the cheese which results in a creamy layer. And from there, you are ready to serve! It takes about 30 minutes from start to finish to make this street corn recipe. The searing is the most time consuming part. During the searing process, you need to let it sit and stir about every 4-5 minutes.
Regardless how you choose to eat this Mexican corn, you’re guaranteed to love it! It pairs really well with tacos so try pairing it with these crockpot beef carnitas tacos and these crockpot salsa chicken tacos. Oh, and you’re going to love it on these shredded chicken tacos!

🙋🏼 Frequently Asked Questions

💭 Expert Tips

While frozen corn works really well in this recipe, take advantage of fresh corn on the cob if it is in season. To make the corn really hot, add it back to the skillet and heat over medium-high heat for 1-2 minutes until steaming hot. This Mexican street corn recipe is best served either hot or at room temperature. Store leftovers in a container with a lid in the refrigerator for 3-4 days.

🌽 More Corn Recipes

I love adding corn to different dishes and if you love corn just as much as I do, make sure you check out these corn recipes! If you’ve ever wondered what to serve with flank steak, then you’re going to love the Mexican corn salad I add to this dish! It’s melt in your mouth delicious! And if you like corn in your chili and stew, make sure you try this easy crockpot southwest stew recipe. And corn has never tasted so good as it does in this deliciously tasty beef enchilada casserole. Update Notes: This post was originally published in September 2016, but was re-published with updated step-by-step instructions, pictures, and tips in March 2022.

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