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.

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Keyword corn, Mexican street corn

Prep Time 15

Total Time 15

Servings

Calories 105kcal

Author Robin Miller

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.

Nutrition