Roasted, piping hot corn, coated in cheese and a sprinkling of spice. Is your mouth watering yet? If you haven’t tried Mexican Street Corn yet, what are you waiting for?
I first experienced Mexican Street Corn from a food truck specializing in Mexican street food favorites. From my first bite, I was transported to the oceanside streets of Puerto Vallarta and heard Mariachi bands playing. Ok, maybe no Mariachi bands, I guess it was the sounds of train whistles and rumbling of train tracks, you know, the normal sounds of downtown Fargo.
Ingredients
The ingredients to this recipe are few, but the flavors of smokey cumin and the saltiness of the cotija cheese explode when they hit your tongue. Here’s what you’ll need for Mexican Street Corn:
- Butter
- Fresh or Frozen Sweet Corn (If I have to go frozen, fire roasted corn is my go to)
- Mayonnaise (Say what?? Just trust me on this one!)
- Sour Cream
- Juice from 1 lime
- Cumin
- Chili Powder
- Cotija Cheese (If you can’t find cotija cheese, you can sub in feta cheese)
- Cilantro (Completely optional-especially if you are a special one that thinks cilantro tastes like soap)
Throw it all together
Now that we’ve covered the ingredients, this recipe goes together fast. Start by melting the butter in a skillet over medium heat. Toss in your corn and heat through. If you’re fortunate enough to be using fresh corn, you’re going to want to cook it/roast it to tender crisp.
Next, stir in your mayo and sour cream. Don’t try to substitute Miracle Whip, it’s not the same, you have to stick with the real deal mayo. Once you’ve got the mayo and sour cream incorporated; sprinkle in the spices and half of the cotija cheese and stir until the cheese is melted.
Finally, sprinkle the remaining cheese on top of the corn along with the cilantro and a dash of chili powder for additional color. You can eat it right out of the skillet or plate it up all fancy-like.
There you have it! Your very own, made at home, Mexican Street Corn. Get it while it’s hot! Try it with my recipe for Crispy Oven Baked Taquitos.
Mexican Street Corn
Ingredients
- 1 tbsp Butter
- 4 cups Fresh or Frozen Corn
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- Juice of 1 lime
- 1 tsp Cumin
- 1/2 tsp Chili Powder
- 1/2 cup Cotija Cheese or Feta Cheese
- Sprinkling of Cilantro Leaves
Instructions
- Melt the butter in a skillet over medium heat. Once melted, add in corn. If using fresh corn, cook until tender crisp. If using frozen corn, heat through.
- Stir mayonnaise and sour cream with the corn until incorporated. Add in cumin and chili powder and stir to combine.
- Sprinkle in 1/2 of cheese and stir until melted.
- To serve either keep in skillet or transfer to serving dish and top with remaining cheese, the cilantro and a sprinkle of chili powder for color.
