street corn recipe

Street Corn Recipe

This Street Corn Recipe is creamy, cheesy, and perfectly spiced, just like your favorite taco stand side dish. Inspired by classic Mexican street corn, this off-the-cob version is easy to make, quick to serve, and perfect as a side for tacos, enchiladas, burritos, or any Mexican-inspired meal.

Whether you’re looking for an authentic Mexican street corn recipe, a quick weeknight version, or a frozen corn variation, this method delivers bold, flavorful results in under 20 minutes.

street corn recipe with cream cheese
street corn recipe with cream cheese

Ingredients

  • 3 (15.25-ounce) cans corn, drained
  • 2 tablespoons butter
  • Kosher salt, to taste
  • 3 tablespoons mayonnaise
  • 1–2 tablespoons fresh lime juice
  • 2 teaspoons chili powder, divided
  • 1/2 cup Cotija cheese, crumbled
  • 2 tablespoons fresh cilantro, chopped

Directions

  1. Heat a large cast iron skillet over high heat. Add the corn and cook for 8–10 minutes, stirring occasionally, until slightly charred.
  2. Remove from heat. Stir in butter and salt until fully melted and combined.
  3. Transfer the corn to a mixing bowl. Stir in mayonnaise and lime juice. Add 1 teaspoon chili powder and mix well.
  4. Sprinkle with Cotija cheese, the remaining chili powder, and chopped cilantro.
  5. Serve immediately while warm.
street corn recipe crock pot
street corn recipe crock pot

Preparation Details

Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: 15 minutes
Servings: 6

Recipe Tips & Variations

  • Frozen Corn: Use thawed frozen corn instead of canned. Cook a few extra minutes to remove excess moisture.
  • On The Cob: Grill husked corn on high heat, turning every 2–3 minutes until lightly charred. Cut kernels off for the recipe, or spread sauce directly on the cob for traditional elote.
  • No Mayo: Substitute mayonnaise with Mexican crema, Greek yogurt, or sour cream for a lighter version.
  • With Tajin: Sprinkle Tajin along with chili powder for extra zesty flavor.
  • Cream Cheese: Stir in 2 ounces softened cream cheese for a richer, creamier texture.
  • Dip Version: Mix everything together and serve warm as a dip with tortilla chips.
  • Crock Pot: Combine ingredients (except cheese and cilantro) in a slow cooker. Heat on low for 2–3 hours, stirring occasionally, then top before serving.