If you’re looking for an easy side dish that delivers big flavor, this Mexican Street Corn is the perfect addition to your table. Sweet corn is sautéed until lightly charred, then tossed with a creamy blend of mayonnaise and fresh lime juice before being topped with salty Cotija cheese, chili powder, and fresh cilantro.
Ready in just 15 minutes with a handful of simple ingredients, it’s the perfect side for taco night, cookouts, or any Mexican-inspired meal.
Jump to RecipePrep Time: 5 minutes
Cook Time: 9-10 minutes
Total Time: 15 minutes
Servings: 2 servings
Why You’ll Love This Recipe
- Ready in just 15 minutes.
- Made with simple pantry staples.
- Creamy, smoky, and packed with fresh flavor.
- Perfect for taco nights, BBQs, and weeknight dinners.
- Easy to customize with extra spice or your favorite toppings.
Ingredients
- Corn – Canned corn makes this recipe quick and convenient, but frozen or fresh corn works just as well.
- Unsalted Butter – Adds richness and helps the corn develop a lightly charred flavor.
- Kosher Salt – Enhances all the flavors.
- Mayonnaise – Creates the creamy coating that makes Mexican street corn so irresistible.
- Fresh Lime Juice – Adds brightness and balances the richness.
- Chili Powder – Provides a mild smoky spice throughout the dish.
- Cotija Cheese – A salty, crumbly cheese that gives authentic street corn flavor.
- Fresh Cilantro – Adds a fresh, herbaceous finish.
How to Make Mexican Street Corn
1) Heat a large skillet over medium-high heat. Add the butter and drained corn, then cook for about 9 minutes, stirring occasionally, until the corn is hot and lightly charred.
2) Transfer the cooked corn to a large bowl. Stir in the kosher salt, mayonnaise, lime juice, and 1 teaspoon of the chili powder until evenly coated.
3) Divide into serving bowls and top with the Cotija cheese, remaining ½ teaspoon chili powder, and chopped cilantro. Serve immediately and enjoy!
Pro Tips
- Let the corn char slightly before stirring for the best flavor.
- Fresh lime juice makes a noticeable difference over bottled juice.
- Serve while warm so the Cotija softens slightly over the corn.
- Adjust the chili powder to make it as mild or spicy as you like.
- Garnish with extra cilantro and a lime wedge for a fresh finish.
What to Serve With Mexican Street Corn
- Grilled chicken
- Carne asada Chicken or steak tacos
- Fajitas
- Grilled shrimp
Mexican Street Corn
Course: Dinner, SidesCuisine: MexicanDifficulty: Easy2
servings5
minutes9
minutes260
kcalIngredients
1 (15.25 oz) can corn, drained
1 tablespoon unsalted butter
Kosher salt, to taste
1½ tablespoons mayonnaise
1 tablespoon fresh lime juice
1½ teaspoons chili powder, divided
Cotija cheese, for topping
Fresh cilantro, roughly chopped
Directions
- Cook the butter and drained corn in a skillet over medium-high heat for about 9 minutes.
- Transfer the corn to a bowl and mix with kosher salt, mayonnaise, lime juice, and 1 teaspoon chili powder.
- Divide into serving bowls and top with Cotija cheese, remaining chili powder, and chopped cilantro. Serve immediately.
Final Thoughts
This Mexican Street Corn is proof that simple ingredients can create incredible flavor. It’s creamy, tangy, smoky, and comes together in just minutes, making it an easy side dish you’ll find yourself making again and again. Whether you’re serving it alongside tacos, grilled meats, or your favorite BBQ recipes, this crowd-pleasing side is always a hit. Give it a try, and don’t forget to leave a comment and rating if you loved it!
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