Mexican Street Corn

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!

mexican street corn plated on a white plate with towel and cilantro

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?

ingredients for Mexican street corn

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
  • Cilantro
  • 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

corn browning in a cast iron 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!

red onion and frozen corn sauteing in a cast iron skillet

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.

corn and onions sauteed with chipotle mayo dolloped on top in cast iron skillet

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.

mexican street corn topped with queso fresca cheese and cilantro in cast iron skillet

Step 4 – top with cheese and cilantro. Top the Mexican Street Corn with cotija or queso fresco cheese and freshly chopped cilantro.

mexican street corn plated on white plate with cilantro, forks and towel

Serve and enjoy!

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