Easy Mexican Street Corn
Easy Mexican street corn recipe with mayo, cotija cheese, and fresh cilantro. Ready in 22 minutes—a simple, flavorful vegetarian side dish.
Ingredients
- 4 medium ears of corn, husked and cleaned
- 3 tablespoons unsalted butter, softened
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup fresh cotija cheese, hand-crumbled
- 3 cloves garlic, minced very fine
- 3 tablespoons fresh cilantro, chopped
- 2 fresh limes, halved for juicing
- 1 1/2 teaspoons Tajín seasoning or chili powder
- 1/2 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 4 wooden skewers (optional, for serving)
- 6 cups water for boiling
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat, using about 6 cups of water with 1 tablespoon of salt added.
- 2
Place the husked corn ears into the boiling water and return to a full boil, then reduce heat to maintain a gentle boil.
- 3
Cook the corn for 8 to 10 minutes, testing for tenderness by piercing a kernel with a sharp knife—the corn should be tender but still slightly firm and not mushy.
- 4
While corn cooks, combine the softened butter, mayonnaise, Mexican crema, and minced garlic in a small bowl, stirring until smooth and well combined.
- 5
In a separate small dish, mix together the hand-crumbled cotija cheese, chopped cilantro, Tajín seasoning, and smoked paprika until evenly distributed.
- 6
Remove the cooked corn from the water using tongs and transfer to a clean cutting board or serving platter.
- 7
Allow the corn to cool for 1 to 2 minutes just until comfortable to handle, as it will still be hot.
- 8
Insert a wooden skewer into the end of each corn ear if desired for easier handling and a more authentic presentation.
- 9
Using a small brush or the back of a spoon, generously coat each corn ear with the butter-mayo mixture, rotating to ensure even coverage on all sides.
- 10
Immediately roll each coated corn ear in the cheese and cilantro mixture, pressing gently so the toppings adhere well.
- 11
Squeeze fresh lime juice over each corn ear, distributing it evenly across the length of the cob.
- 12
Sprinkle with additional salt and black pepper to taste, then serve immediately while still warm.
- 13
If corn has cooled too much, you may reheat briefly under the broiler for 2-3 minutes to restore warmth before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Mayonnaise | Greek yogurt mixed with a little olive oil | Reduces calories and saturated fat while adding probiotics for gut health |
| Mexican crema | Plain Greek yogurt or low-fat sour cream | Cuts saturated fat by 50% while maintaining creaminess and tangy notes |
| Cotija cheese | Feta cheese or queso fresco | Feta offers similar saltiness with slightly lower fat; queso fresco is milder and lighter |
| Tajín seasoning | Homemade blend of chili powder, cumin, and lime zest | Controls sodium content and allows customization of spice level |
| Butter | Extra virgin olive oil | Replaces saturated fat with heart-healthy monounsaturated fats and reduces inflammation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 298 |
| Total Fat | 16g |
| Saturated Fat | 5g |
| Cholesterol | 18mg |
| Sodium | 598mg |
| Carbohydrates | 29g |
| Fiber | 3g |
| Sugar | 5g |
| Protein | 15g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
