Description
This vibrant Mexican Street Corn recipe features smoky, spiced corn sautéed in butter, mixed with tangy mayonnaise and lime juice, and topped with crumbly cotija cheese and fresh cilantro. It’s a quick and easy side dish bursting with authentic Mexican flavors, perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
- 3 tablespoons mayonnaise
- 1–2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the Skillet: Place a cast iron skillet over high heat and let it get hot.
- Cook the Corn: Add the drained corn to the skillet and cook for 8-10 minutes, stirring occasionally to allow the kernels to toast and develop a slight char for smokiness.
- Add Butter and Salt: Remove the skillet from heat and stir in the butter and kosher salt until well combined and the butter has melted completely.
- Mix with Mayo and Lime: Transfer the corn to a mixing bowl, then stir in the mayonnaise and lime juice thoroughly to create a creamy, tangy base.
- Season with Chili Powder: Add 1 teaspoon of chili powder into the corn mixture and stir well to evenly distribute the spicy flavor.
- Garnish and Serve: Sprinkle the corn generously with cotija cheese, the remaining chili powder, and chopped cilantro. Serve immediately for the best flavor and texture.
Notes
- Using canned corn saves time but fresh or frozen corn can be substituted if preferred.
- Adjust lime juice quantity based on your preferred level of tanginess.
- For extra smokiness, you can char the corn over an open flame if available.
- Cotija cheese can be replaced with feta if cotija is not accessible.
- This dish is best served fresh and warm.
