Craving that smoky, cheesy, and utterly addictive flavor of Mexican street corn? Look no further! This Recipe For Mexican Street Corn, inspired by the famous Torchy’s Tacos, brings the vibrant taste of elote right to your kitchen, without the cob. Perfect as a side dish for taco night or your next fiesta, this easy-to-make skillet corn will be a guaranteed crowd-pleaser.
Close up image of Mexican street corn topped with cotija and cilantro, showcasing the cheesy and fresh texture.
Torchy’s Tacos Street Corn Copycat: Bringing the Flavor Home
If you’ve ever been lucky enough to visit Torchy’s Tacos, you know their Mexican Street Corn is legendary. For those not in the know, Torchy’s is a beloved taco chain, particularly known for its innovative taco creations and flavorful sides. While their tacos are undeniably a star, their Mexican street corn and queso dip are close contenders for menu favorites. While we’re still working on perfecting a copycat queso, we’re thrilled to share this incredible recipe for Mexican street corn inspired by their version.
Traditional Mexican street corn, often called “elote,” is served on the cob, grilled to perfection, and slathered with creamy, cheesy goodness. However, this recipe for Mexican street corn takes a slightly different approach, offering the same amazing flavors off the cob. We find this ” Esquites” style (off the cob) makes it even easier to prepare and enjoy, especially as a side dish or party snack. No wrestling with a hot cob required!
Corn kernels sizzling in a cast iron skillet with melting butter, illustrating the initial cooking stage of the recipe for mexican street corn.
How to Make the Best Recipe for Mexican Street Corn
This recipe for Mexican street corn is surprisingly simple, using readily available ingredients to create a dish bursting with authentic Mexican flavors. Here’s how to bring this street food favorite to life:
Sauté the Corn: Begin by heating a large skillet over high heat. Add your corn – whether using canned, frozen, or fresh (more on that later!). Cook for 8-10 minutes, stirring occasionally, until the corn is heated through and slightly toasted, adding a depth of flavor essential to a good recipe for Mexican street corn.
Butter and Salt Magic: Remove the skillet from the heat. Stir in butter and salt while the corn is still hot, allowing the butter to melt and coat every kernel. This simple step adds richness and enhances the natural sweetness of the corn, a foundational element in this recipe for Mexican street corn.
Creamy and Zesty Dressing: In a separate bowl, combine the cooked corn with mayonnaise and lime juice. This creates the signature creamy and tangy dressing that defines Mexican street corn. Add 1 teaspoon of chili powder for a touch of smoky heat and mix everything together thoroughly, ensuring each piece of corn is coated in the flavorful mixture.
Cheese and Garnish: The final flourish! Sprinkle the corn mixture generously with cotija cheese, chili powder, and freshly chopped cilantro. Cotija cheese, a firm, salty Mexican cheese, is key to authentic Mexican street corn. The chili powder adds visual appeal and a hint of spice, while the cilantro brings a fresh, herbaceous note.
Serve Immediately: For the best taste and texture, serve your recipe for Mexican street corn immediately while it’s warm and the cheese is slightly melted.
Bowl of Mexican street corn ingredients mixed together, showing the creamy texture and vibrant colors before garnishing.
Tips for the Perfect Recipe for Mexican Street Corn
This recipe for Mexican street corn is flexible and forgiving, but here are a few tips to ensure success:
Fresh vs. Frozen vs. Canned Corn: This recipe works beautifully with all types of corn.
- Canned Corn: Convenient and quick, canned corn is a great pantry staple for this recipe for Mexican street corn. Make sure to drain it well before cooking.
- Frozen Corn: Another excellent option, frozen corn just needs a little extra cooking time to heat through. Thaw it slightly for even cooking.
- Fresh Corn: For the ultimate summer flavor, fresh corn on the cob is fantastic! Husk the corn and grill it for a smoky char before cutting the kernels off the cob. Grilling adds another layer of authentic flavor to your recipe for Mexican street corn. Brush the corn with vegetable oil and grill over high heat, turning every few minutes, until slightly charred on all sides.
Ingredient Swaps and Variations: While this recipe for Mexican street corn is inspired by Torchy’s, feel free to customize it to your taste. However, keep in mind that substitutions will slightly alter the flavor profile.
- Cheese: If you can’t find cotija cheese, feta cheese or parmesan cheese can be used as substitutes, though cotija provides the most authentic taste.
- Herbs: Parsley can be substituted for cilantro if preferred, but cilantro is traditional in Mexican street corn.
- Creamy Base: For a slightly different flavor, try using Mexican crema, Greek yogurt, avocado mayo, or even a drizzle of olive oil instead of regular mayonnaise. Each will impart a unique tang and richness.
- Spice Level: Adjust the amount of chili powder to control the heat. For extra spice, add a pinch of cayenne pepper or a dash of your favorite hot sauce. Serve lime wedges on the side for an extra burst of acidity and freshness.
Serving and Storing Your Mexican Street Corn
This recipe for Mexican street corn is incredibly versatile. It’s a perfect side dish to complement any Mexican meal, but also delicious as a topping for tacos, salads, or even grilled meats.
Serving Suggestions:
Warm or Cold: While we think this recipe for Mexican street corn is best served warm, its delicious at any temperature! It’s a fantastic addition to summer BBQs and potlucks, enjoyed warm off the skillet or as a flavorful cold salad.
Make it a Meal: Add black beans, grilled chicken or shrimp, and avocado to transform this side dish into a light and satisfying main course.
Taco Topping: Spoon this recipe for Mexican street corn over tacos for an extra layer of flavor and texture.
Storing Leftovers: Store any leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days. It can be reheated gently in a skillet or microwave, or enjoyed cold straight from the fridge.
Mexican street corn recipe served off the cob in a white bowl, ready to be enjoyed as a side dish.
Recipe FAQ: Your Questions Answered
Can I use frozen corn for this recipe for Mexican street corn?
Absolutely! This recipe for Mexican street corn is adaptable. While the recipe calls for canned corn for convenience, you can easily use thawed frozen corn. Just allow a few extra minutes for the corn to heat through in the skillet. You can also use kernels cut from cooked corn on the cob – grilling the corn beforehand (as described above) will enhance the smoky flavor.
Is Mexican street corn spicy?
This recipe for Mexican street corn as written has a mild spice level from the chili powder. You can easily adjust the amount of chili powder to your preference – reduce it for less spice, or increase it if you like more heat. For a spicier kick, consider adding a pinch of cayenne pepper or hot sauce.
Recipe Card
Mexican Street Corn Recipe
By: gaymexico.net (Inspired by Lil’ Luna)
Made in under 20 minutes, this cheesy and flavorful recipe for Mexican street corn is the perfect side dish to elevate any Mexican dinner.
Servings: 6
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Ingredients:
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice, fresh preferred
- 2 teaspoons chili powder, divided
- 4 ounces cotija cheese, crumbled
- ¼ cup cilantro, roughly chopped
Equipment:
- Large skillet
- Mixing bowl
Instructions:
- Heat a large cast iron skillet over high heat and add the drained corn. Cook for 8-10 minutes, stirring occasionally, until heated through and slightly toasted.
- Remove the skillet from heat and stir in butter and salt until butter is melted and corn is coated.
- Transfer the corn to a mixing bowl. Stir in mayonnaise, lime juice, and 1 teaspoon of chili powder. Mix well to combine.
- Sprinkle the Mexican street corn with crumbled cotija cheese, the remaining 1 teaspoon of chili powder, and chopped cilantro.
- Serve immediately and enjoy this delicious recipe for Mexican street corn!
Recipe Notes:
- Serving: Serve warm or cold, as a side dish or topping.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Spice Level: Adjust chili powder to taste. Add cayenne pepper for extra heat.
- Corn Options: Use canned, frozen (thawed), or fresh grilled corn kernels.
Nutrition Information (Approximate per serving):
- Calories: 291kcal
- Carbohydrates: 46g
- Protein: 7g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 13mg
- Sodium: 94mg
- Potassium: 488mg
- Fiber: 5g
- Sugar: 10g
- Vitamin A: 955IU
- Vitamin C: 12.6mg
- Calcium: 9mg
- Iron: 1.1mg
Nutrition information is an estimate and may vary based on specific ingredients used.
