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Classic Mexican Street Corn Off the cob

Classic Mexican Street Corn Off the Cob

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish, Snack
Cuisine Mexican
Servings 4

Equipment

  • Large skillet or grill pan
  • Mixing bowl
  • Spatula or spoon
  • Sharp knife if using fresh corn

Ingredients
  

  • 4 cups corn kernels fresh or frozen
  • 2 tbsp butter
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Juice of 1 lime
  • 1/2 cup crumbled cotija cheese or feta as a substitute
  • 2 tbsp chopped fresh cilantro
  • 1 jalapeño finely diced (optional, for heat)
  • Salt and pepper to taste

Instructions
 

Cook the Corn

  1. Heat a large skillet over medium-high heat. Add butter and let it melt before tossing in the corn. Sauté for about 5 minutes, stirring occasionally, until lightly charred.
    bright yellow corn kernels sizzling in a stainless steel skillet

Prepare the Sauce

  1. In a mixing bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice. Stir until smooth.
    swirls of creamy white blending into the rich red and orange spices

Mix Everything

  1. Once the corn is cooked, transfer it to a large bowl and toss it with the sauce until evenly coated.

Add Toppings

  1. Sprinkle in crumbled cotija cheese, chopped cilantro, and diced jalapeño if using. Mix well and season with salt and pepper to taste.

Serve Warm

  1. Garnish with extra cotija and a squeeze of lime for added freshness. Enjoy immediately!