Mexican Street Corn Recipe

Mexican street corn in white marble dinner bowl with corn off the cob and cilantro in background

5 from 8 votes

Slathered in a tangy, smoky chili lime sauce and garnished with salty cotija cheese, this Mexican street corn recipe takes only 25 minutes to make and is the perfect side dish for a Mexican feast or summery barbeque!

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: Mexican

Servings: servings

Author: Grace Vallo

Ingredients

4 cups fresh corn
¼ cup mayonnaise
¼ cup sour cream
1 ½ tablespoons fresh lime juice plus ¼ teaspoon packed lime zest
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped chives or scallions
¼ teaspoon chili powder
¼ teaspoon smoked paprika
Small handful fresh cilantro or parsley finely chopped
Small handful cotija or queso fresco cheese crumbled
Salt to taste

Instructions

Grill or sauté corn (or 50/50 both!). To grill corn, brush each cob with a light layer of olive oil, and grill for about 12 minutes (3 minutes per side) over medium-high heat. Cut 4 cups of grilled kernels off the cob. Alternatively, sauté corn cut off the cob in olive oil for 4-7 minutes over medium heat until just tender and warmed.
Let corn cool to room temperature. While cooling, mix together the mayo, sour cream, lime zest and then juice, chives, chili powder, smoked paprika, and salt.
Add the cooled corn to the sauce. Place street corn in a serving bowl, and top with cilantro and cotija cheese. Enjoy!

Video

Notes

Each cob yields around ½ cup of corn, so you’ll need roughly 8 cobs. Measure out the kernels for best results.
You can use frozen corn if needed!
How to cut kernels off the cob: Remove silk, place the wider end down, and use a sharp knife to slice downward from the top of the cob to the bottom, cutting off the kernels in a bowl. Rotate the cob and repeat until all kernels are removed.
Corn on the cob method: spoon or brush the sauce on the grilled cobs and sprinkle with cilantro and cotija. If you don’t want to grill corn, brush cobs with olive oil, wrap them individually in foil, and bake at 400 degrees for 20 minutes.

Nutrition