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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
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
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was so easy to make.loved it
This was delicious and so simple!!!
Awesome! I love that you liked it.
This recipe was sooo very easy!! I had to substitute taco seasoning for the chili powder because I made it for a last minute dinner invite.
Great recipe. Came together quickly. Used 5 ears of corn and spicy cheddar. Also added a bit of lime zest. Took it to a party and everyone loved it. Served it cold.
That’s wonderful to hear! It always makes my day when people enjoy it.
Made it tonight with some fresh corn on the cob I needed to use, it was probably a half batch, but it was incredible 5 🌟 from all 5 adults at dinner! There were no leftovers! We will be making this again! It’s a great side dish for all Mexican food!
That’s awesome to hear. I’m glad everyone liked it.
Super easy. Used 4 ears of fresh corn cut off the cob. Also added a 1 tsp of cumin. Delicious! Already shared with two people.
Thanks so much! Glad you enjoyed it!
delicious. cut the kernels off 3 large fresh corns. put into hot cast iron pan, after 2 minutes had to add some butter and scrape the bottom. after about 5 minutes put into bowl added 1 T mayo, lime zest, lime juice, and a mixture of chipotle chili and ancho chili & kashmiri chili powders, and then Burlap and Barrel Black Lime & some Black Lime and Chili salt (that was the only salt I used). Finally grated cotilla cheese over all asprinkledmore chili powder. Didn’t even remember to use cilantro. Served it with corn chips and wow… it was fabulous and filling. thanks for an easy, simple & great recipe.
Yay! I’m so glad you liked it so much and for sharing how you made it.