Mexican Street Corn

by Friend Recipes

There’s nothing like a plate of fresh, delicious Mexican street corn. Mexican street corn is one of my favorite things to eat! It’s always so flavorful and delicious, but it can be tricky to get just right. To make the best Mexican street corn, you must start with the basics. What is Mexican street corn, you ask? Well, it’s corn on the cob grilled and slathered in a delicious mixture of spices, mayo, and cheese.

It’s famous street food in Mexico, and for a good reason—it’s tasty and easy to make. I could eat it all day long! But if you’ve never made it before, it can be a little intimidating. What ingredients do you need? What’s the best way to cook it? How spicy should it be?

I’m here to help. I’m writing these guidelines to help you make the best Mexican street corn. In this post, I’ll walk you through all the steps to make the best Mexican street corn your taste buds have tasted. You’ll need a few essential ingredients, and the cooking process is surprisingly simple. And, of course, you can adjust the spice level to your liking.

What Kind of Corn Should I Use for Mexican Street Corn?

First, you’ll need to start with some good corn. I recommend either using fresh corn on the cob or frozen corn that has been thawed. If you use canned corn, it will probably be too soft and will not have the same texture as authentic Mexican street corn.
There are all sorts of different corn varieties. Still, when making Mexican street corn, I recommend using an ear of white corn. It has a nice sweetness to it that stands out in the dish. If you can’t find white corn, I recommend using an ear of yellow corn. Just make sure to get the freshest corn you can because that will make all the difference in the final dish.

On the Cob or Off the Cob in a Skillet

Since I love Mexican street corn so much, I decided to try making it at home. And let me tell you, it was much harder than I thought it would be! First of all, I had no idea how to shuck the corn. (Seriously, who knew there was an art to shucking corn?)
Then I had to figure out how to cook it. I thought about cooking it on the grill, but that seemed too much work. So I decided to cook it in a skillet on the stove. And that’s when I hit upon the perfect solution: cooking the corn off the cob in a skillet. Many people prefer to cook it on the cob, but if you’re short on time like me, you can always make it in a skillet. No matter your choice, the test will always remain the same.

What Ingredients of Mexican Street Corn?

One of the best things about Mexican street corn is it’s customizable. You can add all sorts of different ingredients to make it your own. But you need a few essential elements to make the real deal.
First, you’ll need fresh corn. Make sure to shuck it and remove the silk before you start cooking. Frozen will work, too, if you can’t find fresh corn, but it won’t taste quite as good.
Next, you’ll need some dairy products. I like to use Crema or heavy cream, but sour cream or mayo also works.
Then comes the seasoning. This is where you can get creative and add whatever you like. I like chili powder, cumin, and garlic powder, but you can use whatever you want. Just make sure it’s all good quality spices that will enhance the flavor of the corn.

How to Make The Mexican Street Corn?

Once you have all your ingredients, it’s time to cook! There are a few different ways to do it, but my favorite is on the stovetop.
First, you’ll need to gather your ingredients. For this recipe, you’ll need corn on the cob, mayonnaise, chili powder, cumin, garlic powder, lime juice, and salt.
Next, start by boiling your corn on the cob. Cook the corn until it’s nice and tender, then add the seasonings and cream and cook for another few minutes until everything is hot and bubbly (This will take about 10 minutes.) While the corn is boiling, mix all of your other ingredients in a bowl.
Once the corn is boiling, drain it and let it cool for a few minutes. Then coat it in the mayonnaise mixture, making sure to get every nook and cranny. Finally, sprinkle with chili powder, cumin, garlic powder, and salt to taste. Serve with fresh cilantro and lime wedges for squeezing over the top, and enjoy! I guarantee it will be delicious! Try these guidelines and see for yourself!

Mexican Street Corn

Recipe by Friend RecipesCourse: world cuisine


Prep time


Cooking time






  • 4 ears corn on the cob

  • 2 tablespoons vegetable oil

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • ½ cup Mexican crema or sour cream

  • ¼ cup mayonnaise

  • juice from ½ lime

  • ½ cup cotija cheese, plus more for topping

  • ¼ cup chopped cilantro, plus more for topping

  • 1 teaspoon chili powder

  • 1 teaspoon Tajín

  • lime wedges, for serving


  • Preheat the broiler to high and place a rack at the top of the oven, 3 to 4 inches under the broiler.
  • Shuck the ears of corn, removing any hairy fibers.
  • Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. Arrange on a foil-lined sheet pan.
  • Broil for 12 to 16 minutes, rotating halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
  • In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl.
  • Once the corn is cooked through and charred on top, remove it from the oven. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy

Send this to a friend