I had never tried street corn until my friend Maria brought it to a backyard BBQ last summer. Growing up, corn on the cob meant butter and salt – that’s it. When I took my first bite of her version with mayo, cheese, and this red spice called Tajin, I couldn’t believe what I’d been missing all these years.
The thing about street corn is that it’s actually super simple to make at home. You don’t need any fancy cooking skills or hard-to-find ingredients. Just some fresh corn, a few basic toppings, and that magic little bottle of Tajin that’s probably sitting right there at your local grocery store.
Why You’ll Love This Street Corn
- Quick preparation – Ready in just 20 minutes, this Mexican-inspired street corn is perfect for busy weeknights or last-minute BBQ sides.
- Simple ingredients – With just 6 basic ingredients, you can create this flavorful side dish – most of which you probably already have in your kitchen.
- Customizable heat level – You can easily adjust the amount of Tajin seasoning to make it as mild or zesty as you prefer – perfect for serving to both spice lovers and those who like it mild.
- Perfect party food – This crowd-pleasing dish works great for backyard BBQs, potlucks, or summer gatherings – plus it’s easy to make multiple servings at once.
What Kind of Corn Should I Use?
Fresh sweet corn is your best bet for this Mexican street corn recipe, and you’ll want to look for ears with bright green, tightly wrapped husks and golden-brown silk. When you peel back the husk a bit, the kernels should be plump and arranged in neat rows all the way to the tip. Yellow corn tends to be sweeter and works great here, but white or bi-color corn will taste just as good. If fresh corn isn’t in season, you can still make this dish with frozen corn on the cob – just make sure to thaw it completely and pat it dry before grilling. Try to avoid using canned corn, since the texture won’t be quite right for achieving that classic street corn char and flavor.
Options for Substitutions
Need to make some swaps for this Mexican street corn? Here are some helpful substitutions:
- Corn cobs: Fresh corn is best, but you can use frozen corn kernels in a pinch – just pan-roast them until slightly charred. You’ll need about 1.5 cups of kernels per corn cob.
- Tajin seasoning: If you can’t find Tajin, mix chili powder with lime zest and a pinch of salt. While it won’t be exactly the same, it’ll give you that tangy-spicy kick. Use about 1/2 teaspoon chili powder plus 1/4 teaspoon lime zest per 1 teaspoon Tajin.
- Cotija cheese: No cotija? Try using crumbled feta cheese – it has a similar salty, crumbly texture. In a real pinch, grated parmesan can work too, though the flavor will be different.
- Mayonnaise and sour cream: You can use all mayo or all sour cream if you prefer. Mexican crema works great too. For a lighter version, try Greek yogurt, though it will be a bit tangier.
Watch Out for These Mistakes While Grilling
The biggest mistake when making street corn is rushing the grilling process – corn needs time to develop those beautiful char marks and sweet, caramelized flavor, so keep the heat medium-high and rotate the cobs every few minutes for even cooking. Another common error is applying the toppings while the corn is too hot, which causes the mayonnaise and sour cream mixture to become runny and slide right off – let the corn cool for about 2-3 minutes after grilling. For the best flavor experience, don’t skimp on the lime juice or forget to season the mayo-crema mixture with a pinch of Tajin before spreading it on the corn. To make serving easier and less messy, consider inserting wooden skewers into the ends of the corn cobs before grilling, which gives your guests something to hold onto while enjoying this delicious treat.
What to Serve With Street Corn?
Mexican street corn makes an awesome side dish for your backyard barbecues and taco nights! Since it’s already packed with creamy, tangy, and spicy flavors, it pairs really well with grilled meats like carne asada, chicken, or fish tacos. For a complete Mexican-inspired meal, serve it alongside some black beans, cilantro-lime rice, and fresh guacamole. If you’re hosting a cookout, this corn fits right in next to other summer favorites like coleslaw, potato salad, or a simple green salad with avocado dressing – just don’t forget the ice-cold Mexican beer or margaritas to wash it all down!
Storage Instructions
Keep Fresh: Already dressed street corn is best enjoyed right away, but if you have leftovers, wrap them in aluminum foil and pop them in the fridge for up to 2 days. The toppings might get a bit soft, but the flavor will still be there!
Prep Ahead: Want to save time? Grill your corn up to a day ahead and store it plain in the fridge. When you’re ready to eat, just warm up the corn and add your fresh toppings. The mayo-sour cream mixture can also be mixed ahead and kept in the fridge for up to 3 days.
Serve Later: If you’re bringing this to a picnic or party, keep the corn and toppings separate until serving time. Pack the mayo-sour cream mix, Tajin, and cotija in separate containers. This way, everything stays fresh and you can assemble just before eating!
| Preparation Time | 10-15 minutes |
| Cooking Time | 10 minutes |
| Total Time | 20-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-12 g
- Fat: 25-30 g
- Carbohydrates: 40-45 g
Ingredients
- 2 corn cobs (husks removed)
- 2 tablespoons mayonnaise (adjust to taste)
- 2 tablespoons sour cream (or adjust equally with mayonnaise if preferred)
- 2 teaspoons tajin seasoning (or adjust to taste)
- 1/4 cup crumbled cotija cheese
- Lime wedges for serving
Step 1: Cook the Corn
Start by filling a large pot with about 6 cups of salted water.
Bring the water to a boil, then add in the 2 ears of corn.
Cover the pot, turn off the heat, and allow the corn to sit in the hot water for 10 minutes.
This will cook the corn to tender perfection without overboiling.
Once done, remove the corn from the pot and allow it to cool slightly.
Carefully insert a wooden skewer into each ear of corn to make handling and serving easier.
Step 2: Prepare the Mayonnaise Mixture
In a small bowl, mix together 2 tablespoons of mayonnaise and 2 tablespoons of sour cream.
This creamy mixture will serve as the flavorful base that clings to the corn, holding the delicious toppings in place.
Step 3: Apply the Creamy Mixture and Toppings
Using a brush or a spoon, generously coat the sides of the corn with the mayonnaise and sour cream mixture.
Be sure to cover all sides evenly.
Afterward, spoon 2 teaspoons of Tajín seasoning evenly over the corn for a tangy and slightly spicy kick.
Next, sprinkle 1/4 cup of crumbled cotija cheese over the corn, ensuring the cheese adheres to the creamy layer.
Step 4: Garnish and Serve
Complete your delicious corn dish by serving it alongside fresh lime wedges.
Squeezing lime over the corn before eating enhances the flavors with a burst of citrusy freshness.
Enjoy the Mexican-inspired street corn as a tasty side or a solo snack!
