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This easy Mexican corn recipe is a side dish that everyone will keep going back for! Creamy, tangy, a little smoky, and finished with salty cheese and fresh lime, it takes everything we love about Mexican street corn and makes it doable at home. It’s ready in just 15 minutes!
For more recipes with Tex-Mex vibes, try my Doritos Taco Salad or this Taco Casserole.
Why you’ll love this easy Mexican corn recipe!
If you ask me, there’s nothing better than fresh sweet corn, and while no one will turn down simple corn-on-the-cob slathered with butter or corn pasta, if you’re craving something different, Mexican corn is just the ticket!
Mexican corn is a popular street food in Mexico, and it’s easy to see why. It’s the perfect combination of sweet, savory, spicy, and rich. The key to great Mexican corn is to char the corn on the grill or stovetop until it’s nice and blackened in spots. This adds a smoky flavor that really takes the dish to the next level.
Once the corn is cooked, it’s coated with a mayo-based sauce that contains cotija cheese, spices, and lime juice. The sauce is spread evenly over the corn and it’s garnished with more crumbled cotija cheese and chopped cilantro.
- It’s fast and forgiving: You can use fresh, frozen, or even canned corn and still get great results.
- All the flavor of Mexican street corn, none of the mess: No dripping mayo or juggling hot corn on sticks.
- Easy to customize: Make it mild for kids or spicy for heat lovers.
- Perfect for feeding a crowd: It scales up beautifully for potlucks and BBQs.
(For more Tex-Mex flavor, try my Loaded Mexican Cauliflower Rice too!)
Table of Contents
Ingredients for Mexican Street Corn
See recipe card below this post for ingredient quantities and full instructions.
- Fresh corn on the cob – Remove the husks and cornsilk.
- Mayonnaise – Use any variety you like or have on hand.
- Sour cream – I love the added tanginess you get from combining the mayo with sour cream!
- Juice of 1 lime – If you’d like, you can add some of the lime zest to the corn, too.
- Seasonings – Chili powder, cumin, and cayenne pepper.
- Cotija cheese – If you can’t find this at your grocery store, grated Parmesan or crumbled feta cheese will work as a substitute.
- Cilantro – Highly recommended if you love that fresh, herby finish.
How to Make Mexican Corn
- Cook the corn: Preheat your grill to high heat and brush the corn with vegetable oil. Place the corn on the grill and cook it until it’s slightly charred, about 3 minutes per side. Remove from the grill and set on a plate to cool. (Or use one of these other methods for cooking corn.)
- Make it creamy: Use a chef’s knife or corn zipper to remove the kernels from the cob. Place them in a large mixing bowl. Add the remaining ingredients to the large bowl and stir to combine. Season to taste with salt and pepper.
What to Serve With Mexican Corn
While Mexican corn makes a great side dish for Tex-Mex dinners like Sheet Pan Quesadillas and Beef Enchiladas, it’s also just as good for a cookout or any other occasion.
- Serve it with some Instant Pot Rice, Instant Pot Black Beans, and California Grilled Chicken for a complete weeknight meal.
- If you’re making it for a party, set it alongside other popular party dishes like Potato Salad, Macaroni Salad, and Waldorf Salad.
- It’s also a tasty topping for homemade burgers!
How to Store and Reheat Leftover Mexican Corn
Leftover Mexican corn can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to eat it, simply reheat it in the microwave or stovetop over low heat until warmed through.
You can also enjoy leftovers cold, kind of like a Mexican corn salad!
Frequently Asked Questions
Mexican street corn is named for the fact that it’s often sold by street vendors in Mexico, where it’s called elotes. The corn is grilled or roasted and then covered in a creamy, cheesy sauce flavored with chili powder, lime juice, and cotija cheese. It’s usually served on the cob, but you can also find it served in a cup or bowl.
Absolutely. Frozen corn works very well and makes this recipe quick and convenient.
If you want to make Mexican corn from a can, start by draining and rinsing the corn. Once it’s dry, it can be tossed with the sauce ingredients. It won’t be as flavorful since it’s not grilled, but when fresh corn isn’t in season, you can make it this way. Frozen corn will work, too!
Yes, you can make Mexican corn without mayo by using all sour cream instead of 2 tablespoons of sour cream and 2 tablespoons of mayo.
More Mexican Recipes You’ll Love
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Easy Mexican Corn
Ingredients
- 5 ears fresh corn on the cob husked
- 3 tablespoons vegetable oil
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ cup cotija cheese
- ¼ cup cilantro chopped
Instructions
- Preheat the grill to high heat. Brush the corn with vegetable oil and grill until slightly charred, about 3 minutes per side. Remove and let cool. Once cool, cut off the kernels and place into a large mixing bowl.
- Add remaining ingredients to the corn and stir to combine. Season with salt and pepper to taste.
Notes
- Don’t skip grilling the corn. A little color adds a lot of smoky flavor.
- Zest the lime if you want extra punch. It’s a small addition with big payoff.
Perfect flavors. I’ve saved this recipe and made it several times.
Thank you so much! We’re glad you enjoy it. 😊
This was delicious! Only difference was used less lime due to my stomach.
I made this exactly as is though I used less fresh lime juice, since it aggravates my stomach. It was delicious!