The thing I love about this Mexican Street Corn is that it so versatile and it’s so easy! It can be eaten as a side dish, a topper or as a dip! The creaminess of the Cotija cheese mixed in the charred corn and incorporated with the mild spice of the jalapeno makes this dish irresistible! Add in some fresh squeezed lime juice, along with some seasonings and you are ready to dig into this Mexican Street Corn!
If you follow me and read my recipes, you know I have a good friend who is a fabulous cook. I’ve featured several of her creations on my site and this is another one she provided! We were over at our friend’s house enjoying the last days of the summer by swimming, having some frozen margaritas and eating some tacos. Sometimes simple and easy is the best and that’s the type of afternoon we were having…simple and easy!
Heather made both chicken and steak tacos for dinner and both were fabulous, as always! When she served the tacos, she brought out refried beans and this Mexican Street Corn dish. I took a bite of the corn and it was AMAZING! I asked her what this yumminess was and she shared with me her Mexican Street Corn recipe.
Ok this Mexican Corn Recipe is over the top and full of flavor! I love the combination of the spices in this dish! And like I said before, you can eat this one as a side dish, place it on top of your tacos, wrap it up in a burrito or eat it as a dip with chips! Everyone at her house that night was eating this Mexican Street Corn in a different way and everyone raved about it!
Ok guys…so here’s the secret to this recipe…searing the corn. Yes, you want to sear the corn to get that charred look and taste. In my picture below, this is the very first stage of the charring process. I’m just starting to get a bit of charring going on and it took me about 7-8 minutes to get even this little bit of char. The goal for this recipe is to really char the corn until it’s nice and charred on almost every kernel. That’s where a lot of flavor comes from!!
You can see here how charred this corn got when I was done with the process! To be honest, I think I could have charred it a bit more, but when it started having that fabulous fragrance and the kernels were getting a nice brown color, I was ready to get this dish together and on my table!
This dish is gluten free and took me about 25 minutes total to make. The charring is the most time consuming part, but with charring you need to let it cook without stirring it every 2 minutes, so you will be able to multi-task and get your other food items together! I put the Mexican Street Corn on my tacos along with some avocado. I also dipped some corn tortilla chips in the corn along with a bite of fresh cut avocado and I had to have my husband take the bag of corn tortilla chips away from me! It’s that good and it’s hard to put it down! You can’t just take one bite!
Regardless how you choose to eat this Mexican Street Corn, you’re guaranteed to love it! I added a bit of cumin and onion powder to the recipe and it turned out perfect! This Mexican Street Corn goes really well with so many dishes! Especially these, so make sure you check them out! My favorite tacos to serve this Mexican Street Corn with are my Crock Pot Beef Carnitas Tacos with Endive and Avocado Salad. It also goes well with my Slow-Cooker Chicken Tacos and my Baja-Style Soft Chicken Tacos!
Take advantage of the corn while it’s still in season, so go make this dish and let me know how you like it and what you paired it with! Happy Eats on this one guys!!
- 1 oz bag frozen corn 16, or 3-4 cups fresh corn
- 2 tablespoons olive oil
- 3 tablespoons mayonnaise
- 3 oz Cotija cheese crumbled
- 2 tablespoons fresh lime juice
- 1 tablespoon jalapeno pepper finely chopped
- 1/3 cup fresh cilantro finely chopped
- 2 tablespoons red onion finely chopped
- 1/4 teaspoon ground cumin
- 2 cloves garlic minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon smoked Paprika
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- Heat oil over medium high heat in a large pan.
- Add frozen corn and let cook until corn starts to char, stirring occasionally. It took me about 7-8 minutes before my corn was lightly charred, so make sure you invest the time here to char it enough)
- While the corn is charring, mix together the mayonnaise, Cotija cheese, fresh lime juice, jalapeno pepper, cilantro, red onion, cumin, garlic, chili powder, onion powder, smoked paprika, salt and pepper in a large bowl. Set aside.
- When corn is done, gently fold it into the bowl and combine well.
- Serve immediately and store any leftovers in the refrigerator.
If you don't want to use Cotija cheese, Feta cheese is a fantastic substitute!
Don’t forget to pin this Mexican Street Corn to your favorite APPETIZER, SIDE and MEXICAN FOOD boards on PINTEREST!
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