Mexican Street Corn
This mouthwatering dish features all the cherished elements of Mexican street corn, in salad form. The recipe features sweet, plump corn that’s tossed with creamy mayonnaise and tangy lime, scented with smoky chili powder and paprika, and garnished with fresh cilantro and crumbled Mexican cheese. It’s a treasured dish that’s alive with flavor and color, and it stimulates your palate from all sides. Sweet, tart, earthy, and salty, this Mexican Street Corn can be served warm or cold, and it partners with practically everything.
This recipe was written for the Arizona Republic.
What is Mexican Street Corn? Mexican street corn is a popular street food that consists of cob corn topped with mayonnaise, salty Mexican cheese, and chili powder. The zingy corn is beloved far beyond Mexico, and I’m excited to celebrate it here. This recipe captures every element of the original dish, but it’s served in the form of a salad. Eaten with a spoon instead of your hands, it’s just as delicious as the cob corn version, but it’s much easier to eat. Less messy too! I also adore this recipe because it’s consistently the standout dish at parties, potlucks, and game day gatherings.
Here’s what you need for this Mexican Street Corn recipe
- Corn. I prefer using canned corn for this recipe because it’s readily available year-round and the kernels are guaranteed to be plump and sweet. If desired, you may swap in frozen corn or cob corn. When using kernels of frozen or cob corn, you will need about 4 ½ cups. Pro tip: If you have leftover ears of steamed or grilled cob corn, use the kernels to whip up this salad! To slice the kernels from the cob, stand the cob upright in a deep bowl, or nestle one end of the cob in the center opening of a bundt pan. Using a sharp knife, carefully slice downward, releasing the kernels into the bowl or pan.
- Butter. I added butter to the corn to create an authentic, street food flavor.
- Mayonnaise. Mayo is used to create a creamy base for this salad. You may use your favorite variety, including light, olive oil-based, avocado oil-based, and vegan.
- Lime juice. Fresh lime juice adds tang and a pop of citrusy freshness while balancing the sweetness of the corn.
- Spices. Chili powder (a blend of Mexican spices) is the traditional seasoning for Mexican street corn, and I added a small amount of smoked paprika for depth and complexity. Neither of these spices brings heat to the corn, so for a fiery version, add a pinch of cayenne pepper.
- Cilantro. Fresh cilantro is the classic choice for Mexican street corn and it adds vibrant color and bright flavor to the dish. If desired, you may swap in fresh parsley.
- Cheese. Cotija cheese is salty and tangy and marries exceptionally well with the corn in this dish. If desired, you may substitute crumbled feta, queso fresco, or grated parmesan cheese.
- Salt and black pepper. Salt and pepper are used to season the salad before serving. Note that cotija cheese is salty, as is canned corn, so season sparingly.
How should you serve this Mexican Street Corn?
You can serve this salad warm or cold. I love serving this dish straight from the cooktop, in the cast iron skillet used to heat the corn. The contrast of warm corn and cold cheese is divine. That said, you may serve this dish room temperature or chilled if desired. Pro tip: As is the case with all dishes that include dairy, do not leave this Mexican street corn at room temperature for longer than 2 hours.
How to store this Mexican Street Corn
Transfer leftover Mexican street corn to an airtight container and refrigerate for up to 3 days. I do not recommend freezing leftovers as the corn will turn mushy once thawed.
Mexican Street Corn
Ingredients
- 3 15.25-ounce cans corn, drained
- 2 tablespoons butter
- 3 tablespoons mayonnaise of choice
- 1 tablespoon fresh lime juice, plus lime slices or wedges for garnish
- 1 ½ teaspoons chili powder, divided
- 1/8 teaspoon smoked paprika
- Salt and black pepper
- 2 tablespoons chopped fresh cilantro
- 1/3 cup crumbled cotija cheese
Instructions
- Set a large skillet or cast-iron pan over medium-high heat.
- Add the corn cook for 6 to 8 minutes, until the liquid is gone and the corn is aromatic, stirring occasionally.
- Remove the pan from the heat and fold in the butter.
- Fold in the mayonnaise, 1 tablespoon lime juice, 1 teaspoon of the chili powder, and smoked paprika.
- Season to taste with salt and black pepper.
- If desired, transfer the corn mixture to a serving bowl (I serve this dish directly from the skillet).
- Top with the cilantro, cotija, and remaining chili powder.
- Garnish with lime slices or wedges.
- Serve warm, room temperature, or chilled.
- Transfer leftovers to an airtight container and refrigerate for up to 3 days.