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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.

Close up image of Mexican street corn topped with cotija and cilantro.
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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.
Close up image of Mexican street corn in white bowl.

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.

Mexican street corn recipe off the cob in a white bowl.

Recipe FAQ

Can I use frozen corn to make Mexican street corn?

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.

Is Mexican street corn spicy?

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:

5 from 574 votes

Mexican Street Corn Recipe

By: Lil’ Luna
Made in under 20 minutes, this deliciously cheesy Mexican street corn recipe is a perfectly spiced complement to any Mexican dinner.
Servings: 6
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes

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

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.

Nutrition

Calories: 291kcal, Carbohydrates: 46g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 94mg, Potassium: 488mg, Fiber: 5g, Sugar: 10g, Vitamin A: 955IU, Vitamin C: 12.6mg, Calcium: 9mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 574 votes (531 ratings without comment)

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Recipe Rating




103 Comments

  1. Suzie Broccolo says:

    Is this a good “make ahead” or day of dish?

  2. Crystal Elaine Loggins says:

    5 stars
    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

  3. Valory S. says:

    5 stars
    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!

  4. Allen Sowinski says:

    5 stars
    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.

    1. Lil'Luna Team says:

      Sounds delicious!! I’m so glad you enjoy the recipe!

  5. Jack Carson says:

    Nothing but pop up ads, no ingredient list. Fail.

    1. Lil'Luna Team says:

      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!

  6. Kim L says:

    5 stars
    This was absolutely DELICIOUS and SO quick and easy! Do yourself a favor and make this! Thank you Kristen for this outstanding recipe!

    1. Lil'Luna Team says:

      Thank you!! So glad you enjoyed the recipe!

  7. Debora says:

    Hi! Can’t wait to try this recipe. How much salt do you add?

    1. Lil'Luna Team says:

      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.

    2. Lil'Luna Team says:

      I’d say just add a pinch and then you can add more from there if you feel like it needs more salt.

  8. Leslie says:

    5 stars
    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.

  9. Alyx says:

    5 stars
    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.

    1. Lil'Luna Team says:

      Thanks for sharing what you do. Sounds delicious too!

  10. Carla Gibbs says:

    5 stars
    I just made this for lunch. Quick, easy, and absolutely delicious! Will definitely make again soon.