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This deliciously cheesy Mexican street corn recipe is perfectly spiced. It’s the perfect side for your Mexican meals!
This savory corn side pairs perfectly with Mexican dishes! We like to add Mexican street corn to our other Mexican sides like Refried Beans and Spanish Rice.
Torchy’s Tacos Copycat
Have you been to Torchy’s Tacos before? Unfortunately, they are only located in a few states so 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.
Torchy’s is best known for its tacos, which we absolutely love. Having said that, the two other menu favorites for us are the Mexican street corn and the queso. I still need to develop a copycat recipe for the queso, but today I’m sharing a copycat recipe for the street corn.
Sometimes street corn is served as an entire cob on a skewer and called “elote”, but this recipe is for Mexican corn off the cob. I personally think it’s easier to prepare that way!
How to Make Mexican Street Corn
This best Mexican street corn recipe is packed with flavor!
CORN. Heat a large skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
SEASON. 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 the mixture with cotija cheese, chili powder, and chopped cilantro.
Serve immediately.
Recipe Tips
This skillet street corn can be made using fresh corn or frozen corn.
Fresh corn. Although it will be more time-consuming, fresh corn can be used. Husk the cobs and use a grill to cook them. Brush corn with vegetable oil. Grill corn on high heat, turning every 2-3 minutes, until slightly charred on all sides. Cut corn kernels off the ears of corn, and then mix with the rest of the ingredients.
Ingredient substitutions. There are some other ingredients you can use however keep in mind that with every substitute you are in essence creating your own dish and not a Torchy’s Copycat.
- Substitute feta cheese or parmesan cheese for the cotija.
- Use parsley for the cilantro.
- Try Mexican crema, Greek yogurt, avocado mayo, or olive oil in place of the regular mayo, but it will have a slightly different flavor.
- Add lime wedges on the side for an extra splash of flavor.
Serving + Storing Tips
Torchy’s street corn is a delicious side to any of your favorite Mexican dishes, but here are some of our favorites:
Serving Suggestions:
Warm or cold. I prefer this best Mexican street corn recipe served warm, but you can serve it at whatever temperature you like!
STORE. Keep any leftovers in an airtight container in the fridge for up to 3 days.
Recipe FAQ
This recipe uses drained cans of corn, but you can easily thaw some frozen corn to use just to allow a few extra minutes for the corn to heat up. You can also cut the kernels off of cooked corn on the cob. See above for how to grill ears of corn.
I make my street corn using chili powder. You can reduce the amount for less spice. If you love spice you can easily increase the amount.
For More FAvorite Mexican Sides, Try:
Mexican Street Corn Recipe
Video
Ingredients
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- kosher salt
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- cotija cheese
- cilantro, roughly chopped
Instructions
- 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe. My first time making Mexican Street Corn and not my last. Thank you so much!!
I’m thrilled your first time making Mexican Street Corn was a hit!
Is it 3 cans of corn of 15 oz each or a total of 15 oz of corn
Have you ever seen a 5oz can of corn? This time of year, just buy a dozen ears at grocery or local farm market. Grill them in the husks right over the coals. Usually about 30min, turning every 10min or until the husks are black and burnt. After cooling, remove burnt husks and cut corn off the cob and proceed with her recipe
Lol, 5oz cans of corn!
You’ll want to use 3 cans of corn at 15.25 ounces each, for a total of 45.75 ounces of corn. Hope that helps!
What is the serving size?
The serving size at about ¾ cup per serving if dividing it into 6 servings.
Simple, delicious!
Thanks! I’m happy you enjoyed it!
I made this tonight it is fabulous! I had to substitute shredded Mexican blend cheese but it worked! I cook a lot of food pantry/blessing box meals and this is a perfect recipe!
I’m happy the cheese swap worked well, and I love that this recipe is a good fit for the meals you make!