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White bowl containing Mexican Street Corn topped with fresh cilantro sitting on a blue tablecloth.
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5 from 35 votes

Quick & Easy Mexican Corn Recipe

Rich and creamy, this Mexican corn recipe is made with Cotija cheese mixed with charred kernels of corn and then incorporates the mild spice of a jalapeno. 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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 205kcal
Author: Amanda Mason

Ingredients

  • 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
  • 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

Calories: 205kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 405mg | Potassium: 208mg | Fiber: 2g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg