Craving that irresistible taste of Mexican street corn? This Mexican Corn Recipe, inspired by the famous Torchy’s Tacos, brings the vibrant flavors of elote right to your kitchen, without the cob! Perfectly cheesy, delightfully spicy, and incredibly easy to make, this dish is set to become your go-to side for any Mexican fiesta or summer barbecue.
What Makes This Mexican Corn Recipe Special? (Torchy’s Tacos Inspired)
Have you ever heard of Torchy’s Tacos? For those lucky enough to live near one, you already know the magic. For everyone else, imagine a taco heaven with some of the most crave-worthy sides imaginable. While their tacos are legendary, two menu items consistently steal the show: their creamy queso and their mouthwatering Mexican street corn. This recipe is our homage to that incredible street corn, offering a simple way to recreate the magic at home.
Traditionally, Mexican street corn, known as “elote,” is served on the cob, grilled to perfection and slathered in creamy, cheesy goodness. However, this Mexican corn recipe takes a slightly different approach, presenting the corn kernels off the cob. Why? Because it’s incredibly convenient and ensures every bite is packed with flavor! No messy cob handling required, just pure, unadulterated Mexican corn deliciousness.
How to Prepare This Flavor-Packed Mexican Corn Recipe
Get ready for a flavor explosion! This Mexican corn recipe is surprisingly simple, requiring just a few key steps to achieve that authentic street corn taste.
Cooking the Corn: Begin by heating a large skillet over high heat. Add your drained corn directly to the hot skillet. Cooking the corn in a dry skillet helps to slightly char the kernels, adding a depth of flavor reminiscent of grilled elote. Stir occasionally and cook for about 8-10 minutes, or until the corn is heated through and slightly toasted.
Building the Flavor: Remove the skillet from the heat. This is where the magic happens! Add butter and salt to the hot corn and stir until the butter is melted and everything is well combined. The butter adds richness and the salt enhances the natural sweetness of the corn.
Creamy and Zesty Dressing: Transfer the cooked corn to a mixing bowl. Stir in the mayonnaise and lime juice. Mayonnaise provides the signature creaminess of street corn, while lime juice adds a crucial zesty tang that cuts through the richness and brightens the overall flavor profile. Next, add one teaspoon of chili powder and mix thoroughly. Chili powder provides a mild heat and authentic Mexican flavor.
The Finishing Touches: Finally, sprinkle the Mexican corn recipe generously with cotija cheese, the remaining chili powder, and freshly chopped cilantro. Cotija is a firm, salty Mexican cheese that perfectly complements the sweet corn and creamy dressing. Cilantro adds a fresh, herbaceous note that completes the dish.
Serve immediately and prepare to be amazed!
Expert Tips for the Best Mexican Corn Recipe
Want to take your Mexican corn recipe to the next level? Here are some helpful tips and ingredient variations:
Fresh vs. Frozen vs. Canned Corn: This recipe is incredibly versatile! While canned corn is convenient and works perfectly, you can also use frozen corn (thaw it first and cook a little longer to ensure it heats through) or fresh corn. For fresh corn, grill the whole cobs for an authentic elote experience, then cut the kernels off the cob before proceeding with the recipe. Grilling fresh corn adds a smoky char that elevates the flavor even further.
Ingredient Swaps & Enhancements: Feel free to customize this recipe to your liking!
- Cheese Variations: If you can’t find cotija cheese, feta cheese or parmesan cheese can be used as substitutes, though they will have slightly different flavor profiles.
- Herb Alternatives: While cilantro is traditional, parsley can be used in a pinch.
- Creamy Base Options: Experiment with Mexican crema, Greek yogurt, avocado mayo, or even a drizzle of olive oil instead of regular mayonnaise for different flavor nuances and textures.
- Spice it Up: For an extra kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also include finely diced jalapeño for fresh heat. Serve with lime wedges on the side for an extra burst of citrus.
Serving and Storing Your Mexican Corn
This Mexican corn recipe is incredibly versatile and complements a wide array of dishes.
Serving Suggestions:
- Temperature: Enjoy this dish warm for the best cheesy, melty goodness, or serve it at room temperature for a refreshing side, especially perfect for picnics and potlucks.
- Perfect Side Dish: Naturally, it’s an ideal side for any Mexican meal. Pair it with tacos, enchiladas, fajitas, or grilled chicken or fish.
- Beyond Side Dish: Get creative! Mexican corn can also be used as a topping for salads, nachos, or even incorporated into burrito bowls.
Storing Leftovers: Store any leftover Mexican corn recipe in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions About Mexican Corn
Can I make Mexican street corn with frozen corn?
Yes! Simply thaw your frozen corn before cooking and allow a few extra minutes in the skillet to ensure it’s fully heated through. You can also use kernels cut from cooked corn on the cob.
Is Mexican street corn spicy?
This recipe uses chili powder for a mild spice. You can easily adjust the amount of chili powder to control the spice level. For a spicier version, add more chili powder, cayenne pepper, or hot sauce. For a milder version, reduce or omit the chili powder and rely on the other flavorful ingredients.
Mexican Street Corn Recipe
By: Lil’ Luna
Made in under 20 minutes, this deliciously cheesy Mexican corn recipe is a perfectly spiced complement to any Mexican dinner.
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 6
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 3 (15.25-ounce) cans corn, drained (or equivalent fresh or frozen corn)
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice, fresh preferred
- 2 teaspoons chili powder, divided
- ½ cup Cotija cheese, crumbled
- ¼ cup Cilantro, roughly chopped
Instructions
- Heat a large cast iron skillet on high heat and add the drained corn. Cook for 8-10 minutes, stirring occasionally, until slightly toasted.
- Remove from heat and add butter and salt. Stir until butter is melted and corn is coated.
- Transfer corn to a mixing bowl. Stir in mayonnaise and lime juice until combined. Add 1 teaspoon chili powder and mix well.
- Sprinkle with cotija cheese, remaining chili powder, and chopped cilantro.
- Serve immediately and enjoy this delicious Mexican corn recipe!
Video
[No Video Provided in Original]
Recipe Notes
- Serving Temperature: Serve warm or at room temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
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
Nutritional information is an approximation.
