Easy Mexican Street Corn Recipe
Craving authentic street food flavor without the wait? This Easy Mexican Street Corn recipe delivers that iconic, creamy, and tangy taste in just 15 minutes. Perfect for a quick side dish or a festive appetizer, it transforms simple corn into a vibrant, crowd-pleasing favorite. For another fast and flavorful side, try this Herb Roasted Chicken In Creamy White Wine Sauce Recipe.
PrintEasy Mexican Street Corn
Easy Mexican Street Corn is a quick 15-minute recipe featuring seared corn tossed in a creamy lime-chili sauce with cotija cheese and cilantro, perfect as a side dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 1x
- Method: Side Dish
- Cuisine: Mexican
Ingredients
- 3 cups corn (fresh, frozen, or canned)
- 2 tbsp butter
- 1/4 tsp salt
- 2 tsp chili powder (plus more to sprinkle)
- 3 tbsp mayonnaise
- 2 tbsp lime juice
- 1/4 cup cotija cheese, crumbled (feta also works, plus more to sprinkle)
- 1 tbsp cilantro, roughly chopped (plus more to sprinkle)
Instructions
- Heat a large skillet over high heat. Add butter and corn, stirring occasionally for 8-10 minutes until lightly seared and golden. Remove from heat and stir in salt.
- In a medium bowl, combine the seared corn with mayonnaise, lime juice, and chili powder. Stir until evenly coated.
- Stir in cotija cheese and chopped cilantro. Taste and adjust seasoning.
- Transfer to a serving dish, garnish with more cheese, cilantro, and chili powder. Serve immediately.
Notes
If using fresh corn, blanch in boiling water for 5 minutes first to ensure it’s fully cooked. Feta cheese is a great substitute for cotija. For extra flavor, use smoked paprika instead of some chili powder.
Nutrition
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
Frequently Asked Questions
Can I make Easy Mexican Street Corn ahead of time?
You can prepare the components ahead, but for the best texture and flavor, assemble it just before serving. Mix the crema, cheese, and spices in advance and store them covered in the refrigerator. Grill or cook the corn fresh and toss it with the creamy sauce right before you eat.
What’s the best way to cook the corn for this recipe?
Grilling over medium-high heat is traditional and gives the best charred flavor for Easy Mexican Street Corn. If you don’t have a grill, you can roast corn in the oven or cook it in a hot, dry skillet. The key is to get some caramelization on the kernels before coating them.
What can I use instead of cotija cheese?
If you can’t find cotija, crumbled feta cheese is the closest substitute in texture and saltiness for this Easy Mexican Street Corn. Parmesan cheese, while harder, can also be finely grated and used in a pinch to provide a similar savory, salty element.
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