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5 from 531 votes

Mexican Street Corn Recipe

Made in under 20 minutes, this deliciously cheesy Mexican street corn recipe is a perfectly spiced complement to any Mexican dinner.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Side Dish
Cuisine: American, Mexican
Servings: 6
Author: Lil' Luna

Equipment

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