The only thing better than fresh seasonal sweet corn? This recipe for Mexican Street Corn. It’s bursting with flavor and so easy to make!
Is there anything that says “summertime” more than fresh sweet corn?
Throughout my adolescence, “sweet corn season” was something we simultaneously looked forward to – and dreaded – each summer.
You can read the whole story about Sweet Corn (with capital letters), but suffice it to say – our annual project taught me the value of waking up early (nobody wants to be in a corn field in the middle of a July) and the joy of working (and playing) alongside family.
When you have fresh sweet corn, I find it hard to prepare it in any other way than simply boiling and eating. It’s just so good!
But when Farmer Matt shared his recipe for Mexican Street Corn with me and I tried it the first time…
I don’t think there’s any going back.
You guys, this recipe is so. Freaking. Good.
So, without further ado, grab a few fresh ears of sweet corn and let’s get cookin’!
Ingredients for Mexican Street Corn
The key to authentic Mexican Street Corn is cotija cheese. It’s named after the town Cotija in Michoacan, Mexico and is made from cow’s milk. Fresh cotija is firm, salty, crumbly, and absolutely delicious. If you can’t find cotija cheese in your local grocery store, you can substitute feta cheese. If you do so, omit the salt in this recipe.
Here’s the full list of ingredients you need to make Mexican Street Corn:
- 2 cup Corn (1/2 cup = about 1 6-inch corn on the cob)
- 1 tbsp Butter (sub vegan butter or canola oil for dairy-free)
- 1 tbsp Cilantro (chopped)
- 1 tbsp Lime juice (freshly juiced is best; 1 lime = about 2 tbsp juice)
- 1/4 tsp Salt
- 1/4 tsp Smoked paprika
- 2 tbsp Mayonnaise (use vegan mayo for plant-based option)
- 1/4 cup Cotija cheese (crumbled; sub vegan feta cheese for dairy-free)
How to Make Mexican Street Corn
Cut corn kernels off 4 ears of corn. To do so, shuck corn, break off the base, remove as many silks as possible, and wash each ear thoroughly. Cut off any spoiled spots using a paring knife. Stand cob upright on its base and use a very sharp knife to cut along cob from top to bottom around core to remove kernels. Take care to avoid cutting too close to cob and accidentally including fibrous center.
Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of butter and melt, then add corn kernels. Cook 8-10 minutes, stirring frequently.
While the corn cooks, chop 1 tablespoon of fresh cilantro and set aside.
Once corn has started to brown, stir in 1 tablespoon of lime juice (about ½ of a lime), ¼ teaspoon salt, and ¼ teaspoon smoked paprika. Make sure to use smoked paprika and not regular paprika – the flavor difference is huge!
Remove corn from heat and stir in 2 tablespoons of mayonnaise, ¼ cup of cotija cheese crumbles, and the prepared cilantro into corn.
Garnish with additional chopped cilantro and watch your family devour this recipe!
Modify Gluten-Free Mexican Street Corn for Dairy-Free, Vegan, and Picky Eaters
Mexican Sweet Corn is naturally gluten-free and vegetarian, but if you follow a vegan lifestyle or can’t eat dairy, this recipe is easy to modify:
Dairy-Free: Use vegan butter or canola oil to sauté corn. Sub vegan feta cheese in place of cotija cheese.
Vegan: Use vegan butter or canola oil to sauté corn. Use vegan mayonnaise and sub vegan feta cheese in place of cotija cheese.
Picky Eaters: Set aside some plain corn before mixing in any seasonings as a “safe” alternative. Offer corn on the cob instead of cutting it off, and mix together the seasonings to let your picky eater dip their corn or sample separately. Let your picky eater help with the preparation for hands-on experience, such as shucking the corn, juicing the lime, or mixing in the ingredients.
How to Store Mexican Street Corn Leftovers
I mean, you’re pretty lucky if you even have leftovers of this dish. I made enough for four the first time and my husband and I devoured it all and licked the bowl clean!
But in case you do have leftovers, refrigerate them in an airtight container for up to 5 days. I don’t recommend to freeze these leftovers.
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Happy sweet corn season,
Dietitian Ann
