My favorite way to gather with friends and family is with easy food, low key surroundings and good company. This easy Mexican street corn recipe comes together in less than 15 minutes and is bursting with flavor.

The perfect side dish for an at home meal. Or, the potluck side you’ll forevermore be famous for. It also makes a fantastic taco garnish or chip or bread dip.

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Easy Mexican Street Corn Recipe

Easy Mexican Street Corn

Name: Easy Mexican Street Corn
Prep time: 5 min
Cook time: 7 min
Total time: 7 min
Yield: 5
Cuisine: side dish
Ingredients: 5 corn cobs, corn cut off; 1/2 Cucumber; 1 Tomato (Roma preferred); 1/2 Red Pepper; 1/4 c. Sour Cream; 1/4 c. Mayonnaise (not miracle whip); 2 Tbs. Lime juice; 2 Tbs. Chopped chives; 1/4 tsp. Smoked Paprika; 1/4 tsp. Chili Powder; 2 oz. Crumbled Cotija Cheese; Salt and pepper, to taste; Fresh Parsley or Cilantro as a garnish

Yield: 5-8

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 7 minutes

Fresh sweet corn, a flavorful sauce, and added crunch from fresh veggies makes this Mexican street corn the perfect combo.

Ingredients

Vegetables

5 corn cobs, corn cut off
1/2 Cucumber
1 Tomato (Roma preferred)
1/2 Red Pepper

Sauce

1/4 c. Sour Cream
1/4 c. Mayonnaise (not miracle whip)
2 Tbs. Lime juice
2 Tbs. Chopped chives
1/4 tsp. Smoked Paprika
1/4 tsp. Chili Powder
2 oz. Crumbled Cotija Cheese
Salt and pepper, to taste
Fresh Parsley or Cilantro as a garnish

Instructions

Cut the corn off the cob. Sauté over medium heat for 5-6 minutes in a drizzle of olive oil. Let cool.
Finely chop the tomato and red pepper.
Cut the cucumber into fourths and then remove the seeds. Chop into small pieces.
Place all sauce ingredients, except cheese, into a bowl and stir well to combine.
Combine vegetables and sauce and stir gently to coat.
Top with 1 oz. cotija cheese, stir once, then add remaining 1 oz. as a topping.
Top with parsley or cilantro, if desired.
Cool in refrigerator for at least 30 minutes for best flavor.

Notes

4 cups of frozen corn can be substituted.

Nutrition Information:

Yield: 5 Serving Size: 1 serving
Amount Per Serving: Calories: 250

Can I Use Frozen Corn?

Yes, you can use 4 cups of frozen corn as a substitute for fresh corn.

However, it won’t be quite as sweet and will lack a bit of that coveted crunch. It does work in a pinch!

What I love to do is buy fresh corn when it is in season. Then, I cut the kernels off the cob and freeze them for later. It is a slightly better alternative to store bought frozen corn.

How Do I Cut Kernels off the Corn Cob?

Personally, I like to cut kernels off the cob vertically. However, you can also lay the cob flat and cut horizontally for a less wobbly option.

I place a small wood cutting board inside my frying pan at an angle. Then, I stand the cob upright on the cutting board and use a sharp knife to slice the kernels off the cob from top down.

This forces all the cut kernels to fall directly into the frying pan. Once all the cobs have been cut, simply remove the cutting board and you have no mess to clean up!

How Long Do I Cook the Corn Kernels?

I highly recommend not overcooking the corn. In my opinion, it is better left underdone than overdone so you maintain a firmer texture. Mushy corn is not what you want for this dish.

Easy Mexican street corn recipe in a bowl.

Sauté 5-6 minutes over medium heat is plenty of time. I stir frequently and turn off the heat when about half of the kernels have brightened to a more vibrant yellow than raw corn.

The residual heat will continue cooking the kernels as they cool.

Best Substitute for Cotija Cheese

I’ve struggled to find cotija cheese in stores before. Why, I’ll never know. It’s so good, they should stock it everywhere.

If you struggle to find it as well, or just don’t have it on hand, feta or queso fresco will work as substitutes. The crumbled texture is similar and the flavoring will work with the rest of the recipe.