Craving that authentic Mexican street corn flavor without the hassle of grilling corn on the cob? Look no further! This Easy Mexican Street Corn Recipe, also known as Elote (when on the cob) or Esquites (when off the cob), delivers all the creamy, cheesy, and spicy goodness you love, straight from your skillet. Inspired by the popular Torchy’s Tacos version, this recipe is perfect as a side dish for your next fiesta or a flavorful addition to any meal.
What exactly is Mexican Street Corn? It’s a beloved snack and side dish in Mexico, traditionally sold by street vendors. Elote is grilled corn on the cob slathered in mayonnaise, crema, chili powder, and cotija cheese. Esquites, our focus here, is the equally delicious off-the-cob version, making it even easier to eat and share.
Why you’ll love this easy Mexican Street Corn recipe:
- Quick and Simple: Ready in under 20 minutes, this recipe is perfect for busy weeknights or last-minute gatherings.
- Authentic Flavor: We’ve captured the essence of Mexican street corn with classic ingredients like cotija cheese, chili powder, and lime juice.
- Versatile: Serve it warm or cold, as a side dish, topping for tacos, or even as a dip with tortilla chips.
- Crowd-Pleasing: Everyone loves the creamy, cheesy, and slightly spicy flavor combination.
- Inspired by Torchy’s Tacos: Enjoy a homemade version of the famous street corn from Torchy’s Tacos, right in your kitchen.
Close up image of Mexican street corn topped with cotija and cilantro, showcasing the cheesy and creamy texture.
Ingredients for Easy Mexican Street Corn:
- 3 (15.25-ounce) cans corn, drained (or fresh or frozen – see tips below)
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise (for creaminess)
- 1-2 tablespoons lime juice (for tanginess)
- 2 teaspoons chili powder, divided (for spice and flavor)
- Cotija cheese, crumbled (for salty, cheesy goodness)
- Fresh cilantro, roughly chopped (for freshness and aroma)
How to Make Easy Mexican Street Corn: Step-by-Step
- Sauté the Corn: Heat a large cast iron skillet over high heat. Add the drained corn to the hot skillet. Cook for 8-10 minutes, stirring occasionally to prevent burning and ensure even cooking. This step slightly chars the corn, enhancing its flavor.
Corn kernels being sautéed in a hot cast iron skillet, showing the initial cooking process.
- Melt Butter and Season: Remove the skillet from the heat. Add the butter and salt to the corn. Stir until the butter is melted and coats the corn kernels evenly.
Butter being added to sautéed corn in a cast iron skillet, illustrating the next step of adding richness and flavor.
- Combine Wet Ingredients and Spices: Transfer the cooked corn to a mixing bowl. Add the mayonnaise, lime juice, and 1 teaspoon of chili powder. Stir everything together until well combined, ensuring each kernel is coated in the creamy mixture.
Mexican street corn mixture with mayonnaise being stirred in a glass bowl, demonstrating the creamy texture development.
- Add Cheese, Chili Powder, and Cilantro: Sprinkle the Mexican street corn with crumbled cotija cheese, the remaining 1 teaspoon of chili powder, and freshly chopped cilantro. Mix gently to distribute the toppings throughout the corn.
All ingredients for Mexican street corn mixed together in a glass bowl, ready to be served and enjoyed.
- Serve Immediately: For the best flavor and texture, serve your easy Mexican street corn immediately while it’s still warm.
Tips and Variations for Your Street Corn:
- Fresh or Frozen Corn: While this recipe uses canned corn for convenience, you can absolutely use fresh or frozen corn. For fresh corn, grill the whole cobs until slightly charred, then cut off the kernels. For frozen corn, thaw it completely before sautéing in the skillet, and cook a few minutes longer to remove excess moisture.
- Cheese Swaps: If you can’t find cotija cheese, feta cheese or parmesan cheese can be used as substitutes, although they will alter the flavor slightly.
- Herb Alternatives: Don’t have cilantro? Parsley can be used in a pinch, but cilantro provides a more authentic Mexican flavor.
- Creamy Variations: For a richer flavor, try using Mexican crema or Greek yogurt instead of mayonnaise. Avocado mayo or olive oil are healthier options but will change the taste profile.
- Spice it Up: If you like more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the corn mixture. You can also garnish with sliced jalapeños.
- Lime Wedges: Serve with extra lime wedges on the side for those who like an extra burst of citrus.
Close-up shot of easy Mexican street corn in a white bowl, highlighting the vibrant colors and delicious presentation.
Serving and Storing Your Mexican Street Corn:
Serving Suggestions:
- Warm or Cold: Enjoy this Mexican street corn warm as a side dish or let it cool down for a refreshing corn salad. Both ways are delicious!
- Pairings: This recipe is the perfect side dish for tacos, enchiladas, grilled meats, or any Mexican-inspired meal. It’s also great on its own as a flavorful snack.
Storing Leftovers:
- Refrigerate: Store any leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or gently warmed up; microwaving can sometimes make the mayonnaise separate slightly.
Mexican street corn recipe off the cob served in a white bowl, ready to be enjoyed as a side dish or snack.
Frequently Asked Questions:
Can I use frozen corn? Yes, you can use frozen corn. Just thaw it completely and sauté it in the skillet for a few extra minutes to ensure any excess water evaporates.
Is Mexican street corn spicy? This recipe has a mild spice level from the chili powder. You can adjust the amount of chili powder to control the spiciness. Use less for a milder flavor, or add more (or cayenne pepper) if you prefer it spicier.
Enjoy making this easy and delicious Mexican street corn recipe! It’s sure to become a new favorite side dish.
