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White bowl containing Mexican Street Corn sitting on a blue tablecloth, tacos, avocado and limes on table.
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5 from 1 vote

Mexican Street Corn

The thing I love about this Mexican Street Corn is that it so versatile! 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 in!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 230kcal
Author: Amanda Mason


  • 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
  • cup fresh cilantro finely chopped
  • 2 tablespoons red onion finely chopped
  • ¼ teaspoon ground cumin
  • 2 cloves garlic minced
  • ½ teaspoon chili powder
  • ¼ teaspoon onion powder
  • teaspoon smoked Paprika
  • ½ teaspoon salt
  • ¼ 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!


Calories: 230kcal