Mexican Street Corn Recipe

5 from 10 votes

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This Mexican Street Corn Recipe is a delicious, easy to make a side dish that is perfect to make in the warmer months of the year. It’s the perfect creamy, crunchy, and cheesy addition to just about any meal.

So thrilled to be sharing this Mexican Street Corn with you today! If you’ve never had Mexican Street Corn before, you are in for a treat! I was suuuuper hesitant to even attempt to make this because I don’t typically like mayonnaise, however, with one bite, you’ll die of cheesy, buttery, spicy, delicious bliss. It’s so so delicious and surprisingly simple to make.

Mexican Street Corn Recipe

Mexican Street Corn

I think we’ve all been to those street fairs or farmer’s markets where they are serving Mexican Street Corn and it looks irresistible. In the past 10 years, this appetizer/snack has grown with immense popularity, popping up just about everywhere including fancier NYC eateries! While this is a relatively basic recipe, it’s a classic that never gets old. We love it!

Ingredients needed for Mexican Street Corn

This ingredients list is a pretty small one, consisting of relatively simple and common items. The only thing you might need to seek out is the Cotija cheese which, these days, is getting easier and easier to find.

  • Fresh Corn – with the summer months coming right up, the sweet corn on the cob is going to be found in abundance. Do your best to find fresh and sweet corn. It really makes a big difference.
  • Mayonnaise and Butter – the combination of these two ingredients seems like an unlikely pairing because its fat on fat, but man oh man is it good. Please use real Mayonnaise…not to be confused with Miracle Whip. I prefer Hellman’s/Best Foods brand. (They are the same thing.)
  • Cotija Cheese – This Mexican cheese is SO good. It’s becoming more and more prevalent in local grocery stores so you should be able to find it pretty easily. You can get it already crumbled or in a block that you would crumble yourself.
  • Chili Powder and Lime – These are finishing ingredients. If you like spice, opt for spicier chili powder. And of course, the lime is optional.

I would also recommend getting some wooden skewers or corn holders for serving. It makes handling and eating much easier and a little less messy.

Mayonnaise and Butter

How to Make Mexican Street Corn

Mexican Street Corn takes only a few more minutes beyond corn on the cob to make. It’s truly amazing how much flavor this recipe has with very minimal work. Here’s how to make it:

  1. Start by boiling and lightly grilling your corn. The grilling part is an optional step, but it adds a nice little smokey flavor.
  2. While your corn is cooking, stir equal parts of butter and mayonnaise together until smooth. I prefer to use salted butter, but unsalted is fine!
  3. So! Once your corn is done on the grill, brush generously with the butter and mayo mixture and sprinkle generously with Cotija cheese.
  4. The last thing to do is sprinkle with a little chili powder and voila! You’re done. Squeeze on some lime juice and dig in! Crunch on! Bite through! Whatever works for ya.

It really is one of my favorite things to make on the grill in the warmer months along with burgers, shrimp, chicken, really anything you got.

Mexican Street Corn

Can I make this ahead?

While you definitely can make these ahead, I wouldn’t recommend it. This recipe tastes best fresh and warm. If you’re wanting to prep in advance, I would shuck the corn and stir the butter and mayonnaise together so it’s ready to go. You can also slice the limes and crumble the cheese so you literally just have to cook the corn and assemble. Prepping definitely can save time.

Do I have to grill the corn?

Like I mentioned above, no you don’t have to grill the corn. Simply boil for 15 minutes in salted water, cool slightly, and then finish with the butter, mayonnaise, cheese, and chili powder.

What to serve with Mexican Street Corn

Yes, this is a side dish but tastes delicious with just about any main dish! Here are a few ideas.

Sprinkling Cotija Cheese

Do I have to use Cotija Cheese?

I would recommend using it if you can find it. There isn’t any cheese *quite* like cotija. It’s almost like a mozzarella mixed with feta. With that being said, if you can’t find it for whatever reason, feta is a decent substitute for Mexican street corn. Not the same, but similar. It would do the job in a pinch.

Mexican Street Corn Recipe

Love Mexican Street Corn? Try these other recipes:

Mexican Street Corn is a grilled-vegetable-side dish that fits into any Mexican cuisine! Be sure to check out these other recipes that fall into those same categories.

So there you have it. The tastiest Mexican Street Corn in all the land. Save, print, bookmark, pin, and share this recipe because its a tasty one!

Have a great day, friends!

5 from 10 votes

Mexican Street Corn Recipe

This Mexican Street Corn Recipe is a delicious treat of Mexican Cuisine that you need in your life, like now. Trust me, it may sound a little strange but it is SO good.
servings 6 servings
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients

Instructions

  • Place corn into a large pot of salted water and bring to boil. Reduce to simmer for 15 minutes, then transfer to grill 1-2 minutes to char. Remove from heat.
  • In a small bowl, stir butter and mayonnaise together until smooth. Brush generously onto corn, sprinkle with cheese and chili powder and serve with lime wedges.

Nutrition

Calories: 208kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 247mg | Potassium: 250mg | Fiber: 1g | Sugar: 6g | Vitamin A: 395IU | Vitamin C: 6.1mg | Calcium: 65mg | Iron: 0.6mg
Course: Side Dish
Cuisine: Mexican
Keyword: How to Make Mexican Street Corn, Mexican Street Corn, Mexican Street Corn Recipe
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Recipe Rating




37 Responses
  1. Heather of Kitchen Concoctions

    As much as I love traveling, nothing beats home! And Mexican Street Corn? It is one of our favorites and is an absolute must for summer grilling! Love it!

  2. Taylor @ Food Faith Fitness

    Vacations are nice…to a point. Eventually I want to stop eating ALL THE THINGS, and sleep in my bed. So, I feel ya!
    I have never had Mexican street corn…but my hubby is from NE (so, corn obsessed) and I am thinking we need to try this! Pinned!

  3. Bri | Bites of Bri

    Vacations are great but I always look forward to getting home. My bed is just one of the things I miss most! I’ve never had Mexican street corn but this looks amazingly ridiculously good. What’s not to love?!

  4. Becca @ Amuse Your Bouche

    I’ve wanted to try this stuff for SO long – I’m a massive fan of corn! And adding cheese to anything can only be a good thing 😉 Thanks for the easy recipe!

  5. Jocelyn @BruCrew Life

    I have been told this is the way to do corn on the cob…now if I can get my husband to get over his mayo phobia!!! I think it looks amazing. (the corn, not the mayo. LOL!)

  6. Lindsay Ann @ Lindasy Ann Bakes

    Just had this at a restaurant last week! Now I can make it at home!!! Wonder if low-fat mayo would sub ok?

  7. Shaina

    This sounds so amazing. I’ve had many versions of Mexican corn, and it’s my favorite, but its never actually ON the cob. I wanttttt. Pinned!

  8. Dora

    I have never tasted the corn with mayonaise,I’m mexican from Guadalajara and in my town always use sour cream, for those of us that don’t like mayo,use sour ceram,i’m sure both as just as good!!

  9. Stephanie @ Macaroni and Cheesecake

    Great minds think alike!:) I posted Mexican Corn on the Cob today too, haha! Yours looks fabulous!

  10. Happy Valley Chow

    5 stars
    Discovered your blog on Tasty Kitchen and I am looking forward to following you! Corn on the cob is one of my favorite parts about summer and this recipe looks killer. Great job 🙂

    Happy Blogging!

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  12. Molly

    5 stars
    I am loving your cookbook! I have the hard copy because I love flipping pages and having pretty recipe pictures on my counter while I’m cooking. I hope you come out with another one!

  13. Becky

    5 stars
    Love this recipe Lauren! I’m always looking for more ideas for corn this time of year and you know I love a little spice 🙂 I’m sad I missed you while you were in Utah but I hope you had a wonderful trip! Take care, Becky

  14. beth w

    5 stars
    I also am kind of anti-mayo and don’t go out of my way to eat it. But this (also called Elotes Loco at a local restaurant) is one of my faves. I think they add lime to the mayo/butter, too. But so good and WORTH IT, even if you’re not a mayo person.

  15. Judy

    Is cooking the corn for 15 minutes correct; I usually cook it for 8 minutes after the water starts to boil..can’t imagine cooking it for that long!

  16. Marilyn

    5 stars
    I recently vacationed in SoCal and had corn very similar to this. I don’t know of mayo was used in addition to the butter, but it was coated in crumbled feta cheese and was absolutely divine! I am definitely going to give your recipe a try.

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  19. Peggy Lineberry

    5 stars
    I am 66 yrs old and had never heard of Mexican street corn until this post. Oh my goodness I love it!!! I have corn in the freezer from my garden and this recipe makes them taste fabulous.

  20. Teresa Kaufhold

    Hello! I’ve followed your blog for a while, but have never left a comment.
    I can’t wait to try this Mexican corn recipe!
    I agree, the mayo/ butter combo made me say “what”? – – – but I’ll try it!
    Thanks for all the great recipes!

    1. Lauren

      The home cook probably doesn’t have that in their cabinets, so I chose chili powder which is much more widely available.

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