This Mexican Street Corn is going to quickly become a family favorite! Kick taco night up a notch with this delicious corn recipe that’s got easy ingredients and quick to make!
I never had Mexican Street Corn until I was introduced to it on a trip to Austin, Texas. If you are a foodie and love brisket and/or tacos, you’ve got to hit up Austin! Anyway, ya’ll don’t want to hear about that so back to the recipe at hand.
I often make this Mexican Street Corn recipe with Steak Tacos (recipe coming soon!) and Cilantro Lime Rice. I lay out street taco shells, homemade pico de gallo, Jalapeno Ranch dressing, tortilla chips and everyone creates either their favorite taco or a Chipotle Bowl!
what is Mexican street corn made of?
There’s a few versions of street corn out there. You can do this grilled, boiled and then topped with your favorite ingredients. I enjoy corn better off the cob and my version is made up of:
- Chipotle Mayo
- Red Onion
- Cojita/Queso Fresco Cheese
what is the difference between elote and Mexican street corn?
Elote is a grilled corn on the cob that has been slathered with mayo and then topped with chili powder, cheese and lime.
how to make Mexican street corn in a skillet
Step 1 – Char the corn. I love using a cast iron skillet, however, if you want to char corn on the cob on the grill and remove, you can totally do that way as well. Add fresh or frozen corn to a cast iron skillet and cook until the corn begins to brown. The more charred, the better in my opinion!
Step 2 – sauté the red onion. Once the corn has charred to your liking, sauté the red onion for 3-5 minutes until soft and translucent.
Step 3 – add in the mayo! I do about 4-5 tablespoons of Sir Kensington’s Chipotle Mayo. If you want a creamier sauce, add 2-3 tablespoons of butter to the mayo. I’ve done it both ways and it’s equally as delicious.
Step 4 – top with cheese and cilantro. Top the Mexican Street Corn with cotija or queso fresco cheese and freshly chopped cilantro.
Serve and enjoy!