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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 205kcal
- 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
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.
- 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.
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