Mexican Street Corn

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I still remember the first time I had Mexican street corn from a food cart in the heart of Mexico City. The aroma of roasted corn laced with spices, cheese, and a hint of lime drew me in like a magnet. When I took my first bite, the combination of creamy, tangy, and smoky flavors was unlike anything I’d ever tasted. Since then, I’ve been hooked—and I knew I had to bring that experience into my own kitchen.

This Mexican Street Corn is one of my all-time favorite side dishes and snack options. It’s quick to make, packed with bold flavors, and brings a fun twist to any gathering. Whether served warm or chilled, this creamy, cheesy corn dish topped with cotija cheese, lime, and chili powder is a total crowd-pleaser. Let me show you how to recreate this street food classic at home.

Why You’ll Love This Mexican Street Corn

This recipe checks all the boxes—it’s easy, flavorful, and incredibly versatile. Whether you’re making it for a BBQ, potluck, or weeknight dinner, it adds just the right amount of creamy richness and zesty heat to your plate. Plus, it’s naturally gluten-free and can be adapted for vegetarian or vegan diets with a few easy swaps.

What Kind of Corn Should I Use?

Fresh corn on the cob, grilled until lightly charred, delivers the best flavor and texture. But if it’s out of season or you’re looking for convenience, frozen or canned corn works beautifully too. Just be sure to sauté it a bit to bring out that golden, roasted goodness that makes Mexican Street Corn so special.

Options for Substitutions

You can switch up the mayo with Greek yogurt or sour cream for a tangier twist. If cotija cheese isn’t available, feta or queso fresco make good alternatives. Want it spicier? Add chopped jalapeños or a dash of hot sauce. And for a dairy-free version, use vegan mayo and a plant-based cheese crumble. The base is forgiving and easy to tweak to your preference.

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Ingredients for This Mexican Street Corn

• Corn kernels (fresh, frozen, or canned): The base of the dish—sweet, juicy, and slightly charred for that signature flavor.
• Mayonnaise: Adds creamy richness and helps bind the other ingredients.
• Sour cream or Mexican crema: Brings a tangy, smooth texture that balances the sweetness of the corn.
• Cotija cheese: Salty and crumbly, it adds that authentic street corn finish. Queso fresco or feta can be used as substitutes.
• Fresh lime juice: Enhances the brightness and cuts through the richness.
• Chili powder: Provides a gentle kick of heat and smokiness.
• Garlic (minced or powdered): Adds a savory backbone to the creamy sauce.
• Butter: Used to sauté the corn and give it a golden, flavorful base.
• Fresh cilantro: Chopped and sprinkled for an herby freshness.
• Salt and pepper: Essential for seasoning and balancing all the flavors.

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Step 1: Prepare the Corn

If you’re using fresh corn, grill or roast it until slightly charred, then cut off the kernels. For frozen or canned corn, drain and sauté in butter until they begin to brown and develop some caramelized spots. This step intensifies the corn’s natural sweetness and adds that slightly smoky flavor that’s key to Mexican street corn.

Step 2: Mix the Creamy Base

In a mixing bowl, combine mayonnaise, sour cream (or crema), lime juice, minced garlic, salt, and pepper. Stir until smooth and well blended. This luscious sauce is what gives the dish its rich, velvety texture and signature tang.

Step 3: Combine Corn and Sauce

Add the sautéed corn to the bowl with the creamy mixture while it’s still warm. Toss everything together so that every kernel is evenly coated. The heat from the corn will slightly melt the mayo and cheese, creating a perfect consistency.

Step 4: Add Cheese and Spices

Fold in most of the cotija cheese, reserving some for garnish. Sprinkle chili powder evenly across the mixture, adjusting based on your heat preference. You can also add a pinch of cayenne or smoked paprika for extra depth.

Step 5: Finish with Fresh Toppings

Top with the remaining cotija cheese, fresh cilantro, and a final squeeze of lime juice. For presentation, serve in a glass bowl or individual cups with a lime wedge on the side.

Step 6: Serve Immediately or Chill

This dish is amazing served warm, but it’s also delicious chilled. If making ahead, cover and refrigerate for up to 24 hours. Just give it a good stir before serving to revive the creamy texture.

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How Long to Prepare the Mexican Street Corn

Making Mexican Street Corn is surprisingly quick, which is why I turn to it so often. From prep to finish, it takes around 20 minutes, with most of the time spent lightly charring the corn and mixing the ingredients.

Prep Time: Prepping fresh ingredients (cutting corn off the cob, chopping cilantro, measuring out the cheese, and making the creamy sauce) will take about 10 minutes if you’re organized.
Cook Time: If you’re sautéing or grilling the corn, budget 10 more minutes to get that perfect golden-brown texture. For canned or frozen corn, it might be even quicker.

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Tips for Perfect Mexican Street Corn

• Use a cast iron skillet or grill to get that signature roasted flavor in the corn.
• Always use fresh lime juice—it makes a huge difference in brightness.
• If you’re serving this for guests, mix in the creamy base right before serving to keep it extra fresh and vibrant.
• Crumble cotija cheese fresh rather than pre-packaged for better texture and flavor.
• Add a touch of smoked paprika or hot sauce for a deeper, spicier twist if you like heat.

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Watch Out for These Mistakes While Cooking

• Overcooking the corn: It can become mushy. You want tender with a slight bite.
• Using too much mayo: It can overpower the corn flavor if you’re heavy-handed.
• Skipping the char: That golden brown, roasted touch brings the authentic street flavor.
• Not seasoning enough: Salt and lime juice bring balance—don’t skimp.
• Serving it too cold: It’s best warm or room temp, not straight from the fridge.

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What to Serve With Mexican Street Corn?

Grilled Chicken Tacos

Juicy, spiced grilled chicken tacos pair incredibly well with the tangy creaminess of this corn.

Carne Asada

The smoky, bold flavor of carne asada complements the richness of the dish beautifully.

BBQ Ribs

This creamy corn dish cuts through the sticky, savory flavors of ribs perfectly.

Black Bean Salad

For a light, fiber-rich side that balances the meal with freshness and crunch.

Tortilla Chips

Scoop it up like a dip—yes, really. It’s an instant crowd-pleaser at parties.

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Storage Instructions

Mexican Street Corn is best served fresh, but it stores well too. If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or microwave before serving, or enjoy it chilled as a corn salad. Avoid freezing—dairy in the mix can separate and lose its creamy texture.

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Estimated Nutrition (per serving)

• Calories: 270
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 350mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 5g
• Protein: 6g
• Serving Size: About 1/2 cup

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Frequently Asked Questions

What is the difference between elote and esquites?

Elote is corn on the cob with the toppings, while esquites (like this recipe) is off the cob and served in a bowl or cup.

Can I make this ahead of time?

Yes! Just store it in the fridge and give it a good stir before serving.

Is this recipe gluten-free?

Absolutely—just double-check your cheese and mayo labels if you’re sensitive.

Can I make this spicier?

Definitely. Add diced jalapeños, extra chili powder, or a splash of your favorite hot sauce.

What’s the best substitute for cotija cheese?

Feta or queso fresco works great as a substitute with a similar salty crumble.

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Conclusion

Mexican Street Corn is more than just a side dish—it’s a bold, creamy, tangy celebration of flavor that brings a fiesta to your table. Whether you’re making it for a casual dinner or a festive cookout, it’s guaranteed to be the first thing gone. Try it once, and it’ll be in your regular rotation.

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