Description
Enjoy the vibrant flavors of Mexican street corn in an easy-to-make off-the-cob dish. Perfect as a side or topping, this recipe combines charred corn kernels with a creamy, tangy sauce and authentic spices. Ideal for summer cookouts or family dinners, it’s a flavorful twist on a classic favorite.
Ingredients
4 cups corn kernels (fresh or frozen)
2 tablespoons vegetable oil
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
2 cloves garlic, minced
Juice of 1 lime
Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the corn kernels to the skillet and cook, stirring occasionally, until the corn is charred and golden brown, about 8-10 minutes.
- In a large mixing bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, chili powder, smoked paprika, cumin, garlic, lime juice, salt, and pepper.
- Add the charred corn to the mixture and stir until the corn is evenly coated with the sauce.
- Serve the Mexican street corn warm, garnished with extra cotija cheese and cilantro if desired.
Notes
For a spicier version, add a pinch of cayenne pepper or diced jalapeños to the sauce.
This dish is best served immediately after preparation, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 250 kcal
Keywords: Mexican street corn, elote, corn off the cob, Mexican side dish, easy corn recipe, vegetarian Mexican dish, summer side dish