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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.
Very good corn recipe 😋
I’m going to sauté red pepper green pepper and purple onion before i add the corn. We are serving this on Christmas Eve with tensile and mecican rice.
Sounds delicious! We also serve Mexican food on Christmas Eve.
Can you use frozen roasted corn?
This is my ABSOLUTE go to recipe. My grandkids request it quite often. Quick, easy and delicious.
Tastes amazing thank you xx
umm it could be more descriptive about the salt and the cilantro.
Hopefully you enjoyed the recipe. I list those ingredients to taste since everyone’s preference for salt and cilantro can be a little different.
good
I’m glad you liked it!
looking forward to trying your recipe! Have you tried making this ahead and freezing?
I haven’t personally tried freezing it. It’s best made fresh, but you can prep the ingredients ahead to save time!
I’ve been playing with many different recipes for Mexican Street corn for a few months and I’m so happy to have found your recipe. It’s a mouthful of flavor. The cast skillet worked so well. This is now on our dinner list for when we have dinner parties.
I’m glad you loved it and that it’s earned a spot on your menu!
What do u use on the frying pan in step one? Olive oil? Butter? Nothing?
You don’t need to add anything at first! Just dry-fry the corn in the skillet (the little bit of liquid left from the cans will help keep it moist). Then add the butter once it’s nicely charred.
How much salt, cheese. Cilantro. Pretty crazy recipe
Add as much or as little as you like!
Could I add back to cast iron skillet and broil for a few minutes?
Are you inquiring about how to reheat it? Broiling it in a cast iron skillet for a few minutes is a great idea.
good stuff this will be my 2nd time making this to go with fajitas for a birthday party
Fajitas and street corn sound like the perfect birthday meal!
It was so easy to make.loved it
I’m always happy to hear when someone loves a recipe. Thanks for posting!
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.
I was skeptical at first but it turned out awesome! I added green onion and Tajin seasoning to add a little extra flavor. I also used parmesan instead of cotija cheese and it turned out just as good! Yummy!
Served with tamales and homemade coleslaw. Delicious and so easy to make!
I’m so happy it was a successful addition to your meal.
How much cotija cheese?
There’s no set amount, I just add it to taste.
Great but I should have omitted the salt altogether. There was more than enough sodium in the canned corn. I just didn’t think. Will def. Try again sans salt.
Thanks for your feedback and hopefully the next go around turns out perfectly for you.
How many cobs of fresh sweet corn equals a can of corn? I am making your Mexican Street corn for a graduation party . They are expecting 22 guests so I will be tripling the recipe.
Generally, a 15-ounce can of corn contains about 1.5 to 2 cobs of fresh sweet corn. I hope everyone loves the recipe!
Wow, this article is nice, my sister iis analyzing these kinds of things, thus I am going to let kow her.
That makes me so happy to hear! Hopefully your sister agrees. :o)
So delicious!!
Awesome! I’m happy to hear it was a success.
Is it better with Fresh corn or frozen corn?
You’ll often find me using canned corn for this recipe, but when corn is at its peak, using fresh corn straight off the cob is absolutely delicious. And here’s a tip for extra flavor: grilling the corn cobs before cutting off the kernels really adds a mouth-watering touch!
This is a really good recipe. I used fresh corn on the cob that I grilled for about 15 minutes, which gives the corn that extra flavor and sweetness.
Thank you for the comment and for sharing the successful tip about grilling the corn. I hope this will become a favorite recipe for you and your family.
Very delicious! Tastes just like the street corn in Mexico City!
What is your recommendation for making/prepping ahead of time? Many thanks!!! Can’t wait to make this for a large family event (any preps ahead of time is extra awesome!!)
You can cook the corn, add butter and salt, and then mix in the mayonnaise and lime juice up to 2 days ahead of time. Store this mixture in an airtight container in the refrigerator. Gently reheat the corn mixture in a skillet over low-medium heat, stirring occasionally, or in the microwave until warmed through (do not overheat). You can also serve it chilled out of the fridge. Add the cotija cheese, extra chili powder, and cilantro just before serving.
Hi! I’m going to make this tomorrow for a gathering. Can I substitute the lime, salt and chili powder with the seasoning called Tahin?
Yes you can but some people may not be used to the Tajín. The ingredients she listed will make it taste more smokier and the natural lime taste much different than the acidity of the Tajín. But id put the Tajín at their reach to whomever loves the taste of it
Me and my daughters love this! We use ‘spaghetti confetti’ (that’s what we call stinky cheese… shake parmesan cheese) I have not found the colors cheese yet as we live in a small town but we absolutely love it love it with ‘ spaghetti confetti’!!!! we slow cook chicken breast seasoned hour before we wanted and a crockpot, then shred it and freeze it so we have it for whenever we want to make quesadillas at some black beans and some Mexican corn from this recipe and oh my gosh, it is delicious. Oh, and don’t forget the cheese in the quesadilla we use shredded mozzarella with a little bit of mild cheddar!
That’s a fun name for shake parmesan! I also try to keep shredded chicken in the freezer; it comes in handy for so many dishes.
Best street corn recipe I’ve made. I used the Kroger brand (Simple Truth) frozen roasted corn and Bourbon Barrel smoked chili powder. Just the right essence of flavors, but nothing over powering.
Forgot to add that I’m taking this and your Ooey Gooey cake to a family get together.
Made your hamburger helper last night and it was amazing. This is my go-to site for all recipes and has been for a few years now. You never let me down. Thank you!
Your brand choices for the street corn sound delicious, and I love to hear that have enjoyed my recipes for so many years!!!
Did you still sauté the corn since it was fire roasted? I found the roasted canned corn and want to try it but not sure if I need to still sauté it.
I would still saute the corn for 3-4 minutes to help reduce the moisture from being canned.
Delicious! Improvised and added grilled shrimp to make a main dish – everyone loved it! Thanks for sharing🤗
Sounds absolutely delicious!
Can’t wait to try
Hopefully it turns out well. Happy Cooking!
So good!
So glad you enjoyed it!
perfect side dish, the flavors were great and the recipe is so easy to make
Hi Kristyn – Going to make this, but the only cotija cheese my local food store had was a cold 10oz circular block instead of grated – can I still use that and add/melt it into the corn mixture at the end?
You can use a fork to break up the circular block of cheese. It crumbles really easily.
Yes, I would recommend finely grating or crumbling the block before adding it to the recipe.
I’m pleased it was a success!
I have made this recipe multiple times, and it is SO good! Last night, we happened upon a makeshift outdoor restaurant selling authentic Mexican street food, and tried street corn on the cob for the first time. This recipe tastes exactly like what we had last night in downtown Columbus.
That’s wonderful to hear! It always makes my day when people think my recipes taste like their authentic versions.
Can I make this with corn cut off the cob instead of canned?
Sorry, I saw your comment about using corn off the cob.
This tasted just like the street corn we had from a Mexican restaurant in Florida 😍
I love it when a recipe is as good as a favorite restaurant’s!
Absolutely delicious! Thanks for sharing. Tastes just like Torchy’s.
I’m out of chili powder. Could I use tajin instead?
I’m glad you think it tastes the same, and yes, Tajín can be used instead.
Shouldn’t the 2x recipe have 90 oz corn and not 180?
Thank you for asking. There was an entry error that I was able to go in and fix so the multiply button is accurate.
A couple weeks ago, I tried Mexican corn for the first time at a little hole in the wall taco stand. It was great! I wanted more! So I made this recipe… it came out even better! I first pan fried some fajita seasoned chicken breasts and then started by cooking the corn in the left over juices 🙂 this is going to be my new go to!
Sounds delicious!
Outstanding Recipe. Easy and delicious! Thanks so much!!
hanks for the positive response. I’m happy to hear you loved it so much!
I ate at a fancy Mexican restaurant recently and was blown away by their Mexican street corn (I added chorizo to it as well for some protein). I saw this recipe and wondered if it would taste similar to what I ate that day. OMG it’s 100% identical and half the price! I added chorizo to this one as well and it was absolutely delicious! Word of advice: make this recipe!!!!
It’s always a nice compliment when a recipe can hold its own against a restaurant dish. Thanks for the great review!
First time.
Tryer or making of the mexican corn.
How did it turn out? Hopefully you loved it!
Has anyone made this as a freezer meal? I want to make sure it will be good reheated.
Okay, my oldest son loves street and this was my 1st attempt. They LOVED it. I added some diced redbpepper and a tiny bit of jalapeño. It is a keeper. Served it with smash burger tacos. Try it. Very good
It always makes my day when people enjoy the recipes I share.
What is the amount of one serving? I want to make this for a party and would like to plan accordingly.
The total amount of salad is about 6 cups; hope this helps.
Don’t salt
The cotija is salty enough
It definitely can be an option 🙂
Delicious!!! I added cilantro and parsley and jalepeno peppers and red onion to the end product and it is definately a Keeper !! I also zested the lime and added it to the end product ..
I’m so glad you liked it so much. Thanks for sharing your additions. I’ll have to try them out next time I make it.
Easy to make and delicious. I didn’t have cilantro bc my store was out but that would have made it even more delicious.
I am so glad you liked this recipe! Yes, cilantro is the cherry on top! You will have to try that next time. Thank you so much!
Loved your Mexican corn recipe. Served it with barocho beans, n soft tortilla tacos.
That makes me so happy to hear! Thank you for trying it & letting me know!
Thanks for the recipe! I fried the corn and a pan until it blackened. It was delicious!
Yay! SO glad you liked it! Thank you for trying it!
Is there a way to make this and safely store it ahead of time for a party?
Yes, you can store it in tupperware & put in the fridge, then you can serve it cold or warm it up!
I’m making this dish for Easter. How much cojita cheese does the recipe call for???
It just totally depends on how much you like. It’s just for sprinkling on top. We happen to love it, so we add a good amount. Just depends on what size you buy. I usually find small bags of it, so I buy a couple. Hope you like it!
This street corn recipe is authentic! It goes well with fish tacos or bean & corn tacos or burritos for a new spin on Lenten dinners. It is an excellent side dish to any dinner. Delicious!
This was a perfect side dish to go with the beef tacos that my son-in-law wanted for his birthday. My only change was to use fresh corn on the cob. It was a hit with refried beans and all the taco trimmings. I have added this recipe to our family cookbook. Thanks!!
it’s really good I sold it at school
Made last night, family absolutely loved it! Served with brisket tacos, perfect side dish. Husband put it directly on tacos so makes for a good taco topping as well! So yum!!
AWESOME had it at a Wednesday night Bible study fellowship prior to the Bible study
We also had sone goid old fashioned southern boiled peanuts !
🤣🤣🤣🤡🤡🤡
I made this dish and both my grandson and son-in-law said it was delicious. I didn’t have the cojita cheese so substituted Parmesan. Very easy to whip up and we will definitely make again. Thanks for this recipe.
I liked this but didn’t love it. Next time I will use frozen corn as the canned corn had a distinct flavor that did not go away while cooking it. I also would have liked the recipe to be a little creamier. Overall, it was good but not my favorite.
Thanks for giving it a try and I hope you make it again with the frozen corn and you can easily increase the dressing amount for a creamier dish.
Can this recipe be made ahead, the street corn recipe? I try to prep everything the day before.
Delish!
Can I use a regular frying pan to make this instead of a cast iron skillet?
I would love to know how to scale it up with 6lbs of corn in bags! We accidentally bought a lot of corn and figure may as well figure it out!
How much kosher salt?
It is to taste…. so however much salt you like. I’d start with a pinch and then add more if it seems to need more.
What is the best way to reheat the dish the next day microwave ?
Yep, microwave works great!
Looks good
How much kosher salt?
I have made it several times. My family loves it. Can you substitute feta cheese for the cojita cheese?
Can’t find it in any store in my hometown. I have to drive 40 miles to get it/
I haven’t made it with feta, but I bet it would still taste yummy! You’ll have to let us know how it turns out if you do use feta.
I have used Feta in the recipe before and it was great! I didn’t add the salt though since the feta is already salty.
Yes. You can substitute Feta and Parmesan cheese.
Is this a good “make ahead” or day of dish?
So excited to try this recipe this weekend. My boys are coming over to eat with us and both my boys love street chicken tacos and I think this side will be just what this blessed day needs.
Thank you so much,
Crystal E. Loggins
Made this for a family dinner and everyone cleaned their plates! Absolutely delicious!! This will definitely be saved as a regular dinner recipe in our house! Thanks for the recipe!
This recipe is my go to favorite Mexican Street Corn for use as a side with grilled meals & I make it exactly as listed on this website. I started successfully using this recipe three years ago. To add another level of flavor I use frozen corn spread out of the bag on a foil lined half cake sheet. I take my propane torch and lightly brown the top layer of frozen corn to add another layer of flavor to simulate charcoal roasted corn. After mixing in the other ingredients, the presentation is beautiful and the flavor delicious.
Sounds delicious!! I’m so glad you enjoy the recipe!
Nothing but pop up ads, no ingredient list. Fail.
Hi Jack! There is a full ingredient list with instructions on the recipe card at the bottom of the post. You can click or tap “jump to recipe” at the top of the page and it will take you right to that recipe. Hope that helps!
This was absolutely DELICIOUS and SO quick and easy! Do yourself a favor and make this! Thank you Kristen for this outstanding recipe!
Thank you!! So glad you enjoyed the recipe!
Hi! Can’t wait to try this recipe. How much salt do you add?
I just add it to taste. So I’d start by sprinkling a pinch or so and then you can add more from there if you feel it needs more.
I’d say just add a pinch and then you can add more from there if you feel like it needs more salt.
We made this tonight and it was delicious! We made 1/3 of the amounts as it is just me and my husband at home any longer.
Decent recipe. I decrease the mayo to 1.5 tbsp and add 1.5 tbsp of sour cream – helps with the greasiness and adds less salt. I also add pimento (or chopped red pepper) for a little color and sweetness about halfway through cooking the corn. I also use frozen corn, thawed in a little warm water, then drained well. I prefer that over canned corn since sometimes there’s added sugars to the corn. If I’m feeling especially ambitious, I buy whole corn cobs and the raw corn off. This is neat because it makes it chunky so it’s halfway between traditional elotes and street corn salad.
Thanks for sharing what you do. Sounds delicious too!
I just made this for lunch. Quick, easy, and absolutely delicious! Will definitely make again soon.
Can I use a non stick skillet if I don’t have a cast iron one? I really want to make this.
Yes, absolutely!
if it cools can you reheat even though it has the mayo in already, I am making this to serve at a wedding for 180 people
Yes absolutely!!
Yep- stop scrolling. 1st time. It’s great!
Thank you!!
This was so delicious!
10
Excellent!
Wow! This was fabulous. My change was that I used fresh corn – 4 ears. I cut the corn off the cob and cooked it exactly as directed. The fresh corn made it even better, but the flavors were fabulous. Will absolutely make again. Thanks!
The fresh corn would make it so delicious!! So glad you enjoyed the recipe!
Easy and good
Made this for an appetizer and my kids all loved it ! Will surely try it again on family vacation to the beach! Gracias
5
How much cheese do you sprinkle?
It’s honestly however much you like. I’d start with a tablespoon or two, but you could definitely do more!
Just made this for the first time for my dad (Hispanic) and family. Used cotija cheese, only substitute. Everyone loved it! I Loved how easy it was with canned corn too.
Made this for a Father’s Day gathering and everyone loved it! Definitely – recipe worth saving.
Served warm. Loved it. To take to a dinner I doubled the recipe for some lunch left-overs
We loved it. We had it as a side with fish tacos. Definitely an easy and yummy dinner. Thanks for the recipe.
What could I use for a substitute for mayo?
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 c will have a slightly different flavor.
Add lime wedges on the side for an extra splash of flavor.
Crema (Mexican Sour Cream) works really well! Usually I’ll use both, the Mayo adds a richer taste profile. 🙂
You could use a little less mayo and add some sour cream or greek yogurt.
Can this be made a few hours ahead of time and put in a crockpot to keep warm?
Yes!
Took to a happy hour party and was liked very much. Mostly gone. I did add roasted red peppers, as well as one jalapeño, didn’t use cotija but used finely chopped Parmesan. Grilled my own fresh corn and served with corn chips.
Can you use frozen corn?
Yes you could. You’ll want to thaw the corn before so that there isn’t a bunch of extra liquid.
I made this as a side dish to my smoked brisket. The corn outshone the brisket! It was so good and everyone loved it! It was even really good heated up the next day. I’m definitely going to make this over and over again! So yummy!
Great recipe. I took some liberties to make it a lighter mid day snack. Sub olive oil for butter, greek yogurt for mayo, and feta in place of cotija as that’s all I had. I’ve made it both ways but prefer the greek yogurt as mayo makes this recipe a bit rich for me. Thanks for sharing!
A little confused by the number of cans of corn needed to triple the recipe. Recipe says 54.75 cans corn, that can’t be. A little help please.
The recipe algorithm automatically doubles or triples all the numbers so when she put 3 (15.25) oz cans it doubles the number in the ( ) so you need 6 (15oz) cans for 2x recipe and 9 cans for 3x recipe.
The recipe algorithm automatically doubles or triples all the numbers so when she put 3 (15.25) oz cans it doubles the number in the ( ) so you need 6 (15oz) cans for 2x recipe and 9 cans for 3x recipe.
Really good, had a party with this on our chili charcuterie board. Several guests said it was delicious.
Could substitute beef broth or is chicken better, Or would that change the flavor too much?
This recipe doesn’t call for any broth, just some butter and mayo and lime juice. 🙂 Maybe you thinking of a different recipe?
Is there a “best” brand of canned corn that you prefer? I know they are not all created equally. Thank you.
Del Monte is always a good choice!
I like Stokelys brand the best. Nice crisp whole kernels, not watery, no little bits of husk like I find in others.
I like Stokelys brand the best. Nice crisp whole kernels, not watery, no little bits of husk like I find in others.
This recipe is absolutely amazing. The cheese, the blend of the spices, the tomatoes and avocadoes… all comes together so well! I use it as a side dish anytime I make tacos or fajitas! One thing though… the prep time estimate is extremely off. For working parents wanting to make this on a weeknight, PREP THE CORN IN ADVANCE (and heck, make the dressing/sauce in advance too). All the charring, cooling, chopping, and mixing takes at LEAST an hour.
Thanks for the feedback on the prep time. I’m so glad you enjoy this recipe!!
I made this for a birthday party crowd. I wanted something I could use the “Everything but the Elote” seasoning that I have from Trader Joe’s. It was delicious AND easy. Next time i may sub half greek/icelandic yogurt to bump up protein and decrease the fat.
Can this be made completely & then chilled & heated up the next day?
Yep!
Can you use a non stick skillet if you don’t have a cast iron skillet
Yes!
Amazing. So easy and delicious cold or hot.
Taco Tuesday with street corn thanks for the recipe turned out great.
can’t wait to try it!!!!
All summer I wanted to try this but can’t find cotija cheese. Any suggestions for a substitute? Can’t wait to try this.
Commenting to see how many this serves. I have a birthday party of 30ish people and don’t want to make too much. Thanks in advance!
One recipe serves 6.
Living in Okinawa, Japan and missing street corn. It can be very difficult to find cilantro here so I mixed a little bit of cilantro paste into the corn itself. I did bring some tajin with me from the states so I sprinkled that on top with the cotija!!! Very, very good!
That sounds tasty!! So glad you enjoyed the street corn!
It was so easy to make and my family really enjoyed it.
Excellent recipe except with the Mexican chili I used it was much too spicy. I would dial back on the chili when I try again.
Thanks for sharing and for trying the recipe!
Didn’t have cojita cheese so I used 1/2 c. grated Gruyère. Delicious!
This is delicious!! Even my kids ate it!
I made your street corn a couple months ago for the first time, and now I crave it all the time. I plan to make it again tonight to go with shredded chicken tacos. Thank you so much for the easy, delicious recipe!
This is simple and perfect. I’m making it for our fiesta on Christmas Day!
This recipe was such a surprise! My entire family devoured it. It is quick to throw together, absolutely delicious and has been made countless times in my home now. I always have the ingredients on hand and will throw it together any time I need a quick side. So so yum!!!
Mexican street corn has become very popular. We love corn in this family and this variation does not disAppoint.
i really like corn but this was OVER THE TOP DELICIOUS!!!! YUMMY YUMMY YUMMY!!!
Mexican corn is my favorite!! I love eating it this way – less messy than eating it off the cob. 😉
I love how the ingredient list is short but the flavor is big! Just perfect!
I loved how easy it was to make! Cant wait to make it again!
So much easier and better to eat off the cob, thank you!!
Yum – great recipe! can’t wait to make it again!
I had no idea I would love this as much as I do! I waited too long to try it! I love the cojita cheese!
SUPER YUMMY! I think ill try mixing the Seasoning with the mayo then rub it on corn On the cob before Grilling it.
yum I like your recipe! I will try this recipe soon Thanks for sharing
I hope you like it, as much as we do! It’s so good!! Thank you for stopping by!