mexican street corn recipe canned corn

Mexican Street Corn Recipe

This flavorful and creamy Mexican Street Corn brings all the bold, zesty, cheesy goodness of authentic street-style elote made easily in a skillet and ready in minutes. Perfect as a side for tacos, enchiladas, or any Mexican-inspired meal, this dish combines smoky charred corn, tangy lime, rich mayo, and savory cotija for irresistible flavor in every bite.

mexican street corn recipe without mayo
mexican street corn recipe without mayo

Ingredients

  • 3 cans (15.25 oz each) corn, drained
  • 2 tbsp butter
  • Kosher salt, to taste
  • 3 tbsp mayonnaise
  • 1–2 tbsp fresh lime juice
  • 2 tsp chili powder, divided
  • Cotija cheese, crumbled
  • Fresh cilantro, chopped

Directions

Step 1
Heat a large cast-iron skillet over high heat. Add the drained corn and cook for 8–10 minutes, stirring occasionally, until lightly charred.

Step 2
Remove from heat. Add the butter and a pinch of kosher salt. Stir until the butter melts and coats the corn evenly.

Step 3
Transfer the warm corn to a mixing bowl. Add the mayonnaise, lime juice, and 1 teaspoon chili powder. Mix until creamy and fully combined.

Step 4
Top with plenty of crumbled cotija cheese, the remaining chili powder, and chopped cilantro.
Serve immediately while warm.

Preparation Details

  • Servings: 6
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Difficulty: Easy

Additional Tips

  • You can use fresh, frozen, or canned corn.
  • For extra smoky flavor, char fresh corn on the grill before cutting off the kernels.
  • Substitute cotija with feta or parmesan if needed.
  • Adjust chili powder to match your heat preference.
mexican street corn recipe salad
mexican street corn recipe salad

Nutrition (Per Serving)

  • Calories: 291 kcal
  • Carbohydrates: 46 g
  • Protein: 7 g
  • Fat: 12 g
  • Fiber: 5 g
  • Sugar: 10 g
  • Sodium: 94 mg