Have you been to Torchy’s Tacos before? Unfortunately, they are only located in Texas, Colorado and Oklahoma so if you haven’t been to any of these places in the last few years, chances are you haven’t been there. It’s a very sad thing because the place has some of the best tacos and sides I’ve ever tried. We were first introduced to this chain while we lived in Houston. It instantly became a favorite, and we used any excuse we could to go there. It was also one of the places we always took visitors because it was so tasty and had great prices.
Torchy’s is best known for its tacos, which we absolutely love. Having said that, the two other menu favorites for us is the Mexican street corn and the queso. I still need to come up with a copycat recipe for the queso, but today I’m sharing a copycat recipe for the street corn. I’m not quite certain if I have it down exactly, but I admit it’s pretty close and so delicious. In fact, my husband has requested this recipe several times since I made it last month. He said he’d be happy eating it alone for dinner, which shows me just how much he loved it.
So much flavor and so easy too!
This recipe is filled with some of our favorite ingredients making this corn the most flavorful side! It contains butter, lime juice, Cojita cheese, chili powder and cilantro, making it irresistible.
Mexican Street Corn:
- 3 - 15.25 oz. cans drained corn
- 2 tablespoons of butter
- kosher salt
- 3 tablespoons mayonnaise
- 1-2 tablespoons of lime juice
- 2 teaspoons chili powder (divided)
- cojita cheese
- cilantro, roughly chopped
- Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
- Remove from heat and add in butter and salt. Stir until mixed.
- Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
- Sprinkle with cojita cheese, chili powder and chopped cilantro. Serve immediately and enjoy!
For another corn favorite, check out:
For some more great sides for your Mexican meal, check out: