Mexican Street Corn Recipe Off the Cob

5 from 1 vote

Mexican Street Corn Recipe Off the Cob

This easy off the cob Mexican street corn is the perfect side dish to just about any meal. Buttery corn kernels are served warm with our homemade chili lime sauce, cotija cheese, and fresh cilantro.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American, Mexican, Tex-Mex

Servings: people

Calories: 126kcal

Author: The Carefree Kitchen

Ingredients

1 tablespoon butter
24 ounces corn frozen or fresh kernels

Chili Lime Mayo

1/2 cup mayonnaise
1½ tablespoons lime juice
1 teaspoon chili powder
1 teaspoon sriracha
1/2 teaspoon smoked paprika

Toppings

1/2 cup cilantro chopped
1/2 cup cotija cheese crumbled
1/4 cup green onions sliced
1/2 cup tomatoes diced

US Customary - Metric

Instructions

Heat a large skillet over medium high heat, then add the butter. Once melted, add the corn and continue to cook until warmed through, or about 3 minutes.
In a large bowl, whisk together the mayo, lime juice, hot sauce, chili powder, and paprika and refrigerate until ready to use.
To serve, add about 2/3 cup of warm corn to each bowl. Top with about 1 tablespoon of chili mayo and sprinkle with cotija cheese, cilantro, and sliced green onions. Enjoy!

Notes

Storing leftovers: store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: you can microwave or toss the leftover corn into a skillet and reheat gently over medium. To serve, top again with the chili lime mayo and any leftover toppings.

Nutrition