Rich and creamy, this Mexican corn recipe is made with Cotija cheese mixed with charred kernels of corn and incorporates the mild spice of a jalapeño. Add in seasoning and fresh squeezed lime juice and you are ready to dig into this irresistible dish! It can be eaten as a side dish, a topper, or as a dip!
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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 I make it here in this elote corn recipe, 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
A good street recipe consists of mayonnaise, a cream based cheese, lime juice, jalapeño, cilantro, seasonings, and spices all mixed together and slathered on top of or mixed in freshly charred sweet corn.
Canned corn doesn't sear as well, so I either use frozen kernels or I grill corn on the cob and cut off the kernels.
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.
Since this dish is so versatile and can be served as a dip or a side dish, make sure you check out my other appetizer recipes and these easy to make side dishes. You're guaranteed to find recipes worth repeating!
Follow Recipes Worth Repeating for more amazing recipes!
Quick & Easy Mexican Corn Recipe
Ingredients
- ⅓ cup fresh cilantro finely chopped
- 2 tablespoons red onion finely chopped
- 1 tablespoon jalapeño pepper finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 16 oz bag frozen corn, (3-4 cups fresh corn)
- 3 tablespoons mayonnaise
- 3 oz Cotija cheese crumbled
- 2 tablespoons fresh lime juice
- ¼ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ⅛ teaspoon smoked Paprika
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
Instructions
- Start by finely chopping the cilantro, red onion, jalapeño, and garlic. Set aside.
- Heat the olive oil over medium-high heat in a large skillet.
- Add the frozen corn and allow it to cook until the kernels start to sear, about 4-5 minutes. From there, use a spatula to flip the kernels so the other side can sear. The goal for this recipe is to really sear the corn until seared on almost every kernel.
- While it is charring, mix together the mayonnaise, Cotija cheese, fresh lime juice, jalapeño pepper, cilantro, red onion, garlic, cumin, 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 of cheese and seasonings and combine well.
- Serve immediately and store any leftovers in the refrigerator.
Notes
- Queso fresco or feta cheese is a great substitute for Cotija cheese.
- While frozen kernels works really well in this recipe, take advantage of fresh corn on the cob if it is in season.
- To make this dish really hot, add the mixture in the bowl back to the skillet and heat over medium-high heat for 1-2 minutes until steaming hot.
- This 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.
Nutrition
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.
Marie
This is such an incredibly flavorful dish! I agree with you that the charring of the corn was key to the aromas here. I served this street corn with quick chicken tacos, it was delicious!
Amanda Mason
So glad you loved it!!