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If you ask me, Mexican street corn might be one of the best ways to enjoy summer’s sweetest produce.
This off-the-cob version brings all the flavors of the classic street food favorite right to your kitchen table. Fresh corn kernels get a quick char in the pan before mixing with creamy mayo, tangy lime juice, and just enough chili powder to wake things up.
I love how this recipe skips the messy eating that comes with traditional corn on the cob, but keeps all those great Mexican street food flavors. A sprinkle of crumbly Cotija cheese and fresh cilantro ties everything together.
It’s the kind of side dish that makes everyone at the table happy, perfect for backyard barbecues or casual weeknight dinners.
Why You’ll Love This Street Corn
- Quick and easy – This Mexican-inspired side dish comes together in just 20 minutes, making it perfect for busy weeknight dinners or last-minute BBQ additions.
- Less messy than traditional elote – All the amazing flavors of Mexican street corn, but served off the cob – no more corn stuck in your teeth or messy hands!
- Simple ingredients – You’ll only need a handful of basic ingredients that are easy to find at most grocery stores.
- Perfect for sharing – Served off the cob, this version is great for potlucks and parties since it’s easier to portion and serve to a crowd.
- Customizable heat level – You can easily adjust the spiciness by adding more paprika or even some chili powder to match your taste preferences.
What Kind of Corn Should I Use?
Fresh sweet corn is the star of this dish, and during peak season (summer months), you’ll want to look for ears with bright green, tightly wrapped husks and golden-brown silk peeking out the top. When you peel back the husk a bit, the kernels should be plump and arranged in tight rows all the way to the tip. While yellow sweet corn is most common, white or bi-color varieties work just as well in this recipe – they all bring their own subtle flavor differences to the dish. If fresh corn isn’t available, you can substitute with frozen corn kernels, though you might miss out on some of that just-picked sweetness. Just make sure to pat the kernels dry before cooking to get that nice char on them.
Options for Substitutions
This tasty street corn recipe can be adapted with several easy substitutions:
- Fresh corn: While fresh corn is best, you can use frozen corn kernels in a pinch – about 3 cups will do. Just make sure to thaw and pat them dry before cooking.
- Cotija cheese: Can’t find cotija? Feta cheese makes a great substitute with a similar salty, crumbly texture. Parmesan cheese works too, though it will give a slightly different flavor.
- Mayonnaise: Greek yogurt or Mexican crema can replace mayo for a different twist. If using Greek yogurt, add a tiny splash of lime juice to match the tanginess of mayo.
- Smoked paprika: Regular paprika works fine, or try chipotle powder for a spicy kick. Just use half the amount if choosing chipotle powder since it’s spicier.
- Green onion: Finely chopped red onion or chives can step in for green onions. If using red onion, use about half the amount since it’s stronger.
- Parsley: Cilantro is actually more traditional and works great here. You can also skip the herbs entirely if you’re not a fan.
Watch Out for These Mistakes While Cooking
The biggest mistake when making street corn off the cob is overcooking the kernels, which can turn them tough and chewy instead of sweet and juicy – aim for about 3-4 minutes of cooking time until the corn is just tender and slightly charred.
Getting the right texture starts with cutting the kernels off properly – stand the corn upright in a large bowl and cut downward with a sharp knife, which prevents kernels from flying everywhere and helps collect all the sweet corn milk.
Temperature timing matters too – adding the mayo and cheese while the corn is too hot will cause the cheese to melt completely and the mayo to become too runny, so let the corn cool for about 2-3 minutes after cooking.
For the best flavor balance, add the cotija cheese in two stages: mix some in while the corn is still warm so it slightly melts, then sprinkle the rest on top just before serving to maintain that perfect salty, crumbly texture.
What to Serve With Street Corn?
This Mexican-inspired street corn makes an awesome side dish that pairs perfectly with grilled meats like carne asada, chicken, or fish tacos. For a casual backyard BBQ, serve it alongside burgers or hot dogs – the creamy, cheesy corn adds a fun twist to classic cookout fare. You could also turn this into a complete Mexican-inspired meal by serving it with black beans, rice, and warm tortillas. If you’re keeping things simple, a fresh green salad with lime vinaigrette helps balance out the richness of the corn.
Storage Instructions
Keep Fresh: This street corn off the cob is best enjoyed right away while the corn is warm and the cheese is fresh. If you have leftovers, place them in an airtight container in the fridge for up to 3 days. The flavors actually meld together nicely overnight, making it a great make-ahead side dish for your next cookout!
Make Ahead: Want to prep this in advance? You can cook the corn and store it separately from the toppings. When you’re ready to serve, just warm up the corn and add the fresh toppings. This way, the mayo and cheese stay fresh, and the green onions maintain their crunch.
Serve Later: When you’re ready to enjoy your leftover street corn, give it a quick stir to redistribute any settled ingredients. You can eat it cold like a corn salad, or warm it up briefly in the microwave. Just remember that heating it too much might make the mayo a bit runny.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 10-15 g
- Fat: 35-40 g
- Carbohydrates: 40-50 g
Ingredients
- 1 tablespoon unsalted butter
- 4 fresh corn ears
- 2 tablespoons mayonnaise
- 3 ounces cotija cheese (crumbled or freshly grated)
- 1/2 teaspoon smoked paprika
- 1 green onion, finely chopped
- A handful of chopped fresh parsley
- Salt and pepper to your preference
Step 1: Char the Corn Kernels
In a cast iron skillet, melt a bit of butter over medium-high heat.
Add the corn kernels, spreading them out into an even layer.
Cook for 10-15 minutes, or until the corn’s exterior is charred and browned.
Stir frequently to ensure even cooking and be cautious of the popping corn kernels as they heat.
Step 2: Combine the Ingredients
Once the corn is charred and browned to your liking, transfer it into a large bowl.
Add mayonnaise, crumbled cotija cheese, a sprinkle of paprika, chopped green onions, chopped parsley, salt, and pepper.
Adjust seasoning according to your taste preferences.
Step 3: Serve and Enjoy
Mix all the ingredients together until everything is well combined and evenly coated with the flavorful mixture.
Divide the mixture evenly among serving dishes and serve immediately while warm.
Enjoy your flavorful dish!
