Homemade Mexican Street Corn Recipe
If you’ve never experienced the irresistible flavor and fun of Homemade Mexican Street Corn, you’re in for a true treat! This colorful, crowd-pleasing side captures everything we love about summer: charred sweet corn slathered in creamy, tangy sauce, crowned with savory cotija cheese, and given a burst of freshness with cilantro and lime. Whether you’re firing up the grill for a family cookout or just craving something festive midweek, this is the dish that turns any meal into a celebration.
Ingredients You’ll Need
The ingredients for Homemade Mexican Street Corn are beautifully simple, but each one plays a starring role in building layers of flavor and texture. From the bright snap of fresh corn to the zesty zip of lime juice, these are the essentials that make every bite special.
- Corn on the Cob (4 ears, husked): Fresh, sweet corn delivers the perfect crunchy base and holds up beautifully to grilling and toppings.
- Mayonnaise (1/3 cup): The creamy glue that helps all the delicious spices and cheese adhere to each kernel; substitute with sour cream or Mexican crema for a tangier twist.
- Cotija Cheese (1/2 cup, crumbled): Salty, crumbly, and just a little tangy, cotija is classic; if you can’t find it, feta works in a pinch.
- Chili Powder (1 teaspoon): Brings gentle heat and smoky depth to balance the sweet corn.
- Smoked Paprika (1/2 teaspoon): Adds extra smokiness that makes the flavor pop even more.
- Fresh Cilantro (1 tablespoon, chopped): Provides a bright, herby finish that wakes up every mouthful.
- Lime Juice (1 tablespoon): A splash of acidity gives Homemade Mexican Street Corn its signature tang.
- Garlic Clove (1, minced): A subtle garlicky note infuses the mayo mixture with savory richness.
- Salt (1/4 teaspoon): Enhances every flavor and keeps the seasoning balanced.
- Black Pepper (1/4 teaspoon): Adds a gentle bite for a well-rounded spice profile.
- Lime Wedges (for serving): The essential finishing touch for squeezing right before eating.
How to Make Homemade Mexican Street Corn
Step 1: Fire Up the Grill
Preheat your grill or grill pan over medium-high heat. This is where the transformation starts! Getting the grill nice and hot ensures that the corn develops those irresistible charred spots without overcooking.
Step 2: Grill the Corn
Place the husked ears of corn directly on the hot grates. Grill for about 10 to 12 minutes, turning every few minutes so the kernels develop a beautiful, even char all the way around. The slight smokiness from the grill is what takes Homemade Mexican Street Corn to the next level.
Step 3: Make the Creamy Sauce
While the corn grills, stir together mayonnaise, minced garlic, lime juice, chili powder, smoked paprika, salt, and black pepper in a small bowl. This mixture becomes the decadent “glue” for the cotija and seasonings to cling to each ear of corn.
Step 4: Dress the Corn
As soon as the corn comes off the grill, slather it generously with the creamy mayo mixture. The heat from the corn will soften everything, making a glossy, flavor-packed coating that soaks right into the kernels.
Step 5: Add the Finishing Touches
Sprinkle each ear with a generous shower of crumbled cotija cheese, followed by the chopped cilantro. Serve straightaway with plenty of lime wedges for that essential squeeze of brightness. Your Homemade Mexican Street Corn is ready to impress!
How to Serve Homemade Mexican Street Corn
Garnishes
Elevate your corn with extra finishing touches! After adding the classic cotija and cilantro, try a sprinkle of cayenne for a spicy kick or some extra smoked paprika for bold color. Even a dash of Tajín seasoning will make Homemade Mexican Street Corn unforgettable.
Side Dishes
Homemade Mexican Street Corn pairs like a dream with classic summer sides. Serve it alongside grilled meats, tacos, or a big bowl of black bean salad. I love setting it out at potlucks because it adds sunny flavor to any buffet.
Creative Ways to Present
Switch things up by cutting the corn into smaller rounds for appetizer-sized portions, or shave the kernels off and toss them into salads or salsas. Homemade Mexican Street Corn also makes an incredible pizza or taco topping when you want something truly eye-catching!
Make Ahead and Storage
Storing Leftovers
If you somehow end up with extras, wrap each ear of corn tightly in foil or store them in an airtight container in the refrigerator. They’ll stay tasty for up to three days, though the toppings might soften a bit.
Freezing
It’s best to freeze just the grilled corn (without the toppings). Slice off the kernels and freeze them in a single layer on a baking sheet before transferring to a zip-top bag. Simply thaw and warm through, then add the sauce and garnishes for “almost fresh” Homemade Mexican Street Corn any time.
Reheating
Reheat corn in the oven wrapped in foil at 350°F until warmed through, or microwave briefly. If possible, add a little more of the sauce and fresh cheese after reheating to bring back that just-made taste.
FAQs
Can I make Homemade Mexican Street Corn indoors?
Absolutely! Just use a grill pan on your stove or even roast the corn under your oven broiler. You’ll still get great char and that signature flavor no matter the weather.
What can I substitute for cotija cheese?
Feta cheese is the closest stand-in, bringing a similar salty, crumbly character. You can even mix in a little parmesan for extra punch if you like.
I’m not a fan of mayonnaise. What else can I use?
No worries! Try using Mexican crema or sour cream for a tangier, lighter alternative. Greek yogurt also works and adds extra creaminess with a little added protein.
How can I make this spicier?
Add a pinch of cayenne pepper to your sauce, swap in hot paprika, or sprinkle on Tajín or chili flakes at the end. It’s easy to dial up the heat for spice lovers!
Can I make Homemade Mexican Street Corn ahead of time for a party?
You can grill the corn and prep the toppings separately, then put everything together just before serving so the corn stays crisp and the flavors are at their best.
Final Thoughts
Homemade Mexican Street Corn brings pure joy to any table, bursting with bold flavors, creamy cheese, and a hit of lime that will have everyone reaching for seconds. If you haven’t tried making it at home, now’s your chance! Bring this festive, flavor-packed favorite to your next meal and let the compliments roll in.
Print
Homemade Mexican Street Corn Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Elevate your summer cookouts with this delectable homemade Mexican Street Corn recipe. Grilled corn on the cob coated with a zesty mayo mixture, cotija cheese, and flavorful seasonings, this dish is a crowd-pleaser!
Ingredients
Corn:
- 4 ears of corn, husked
Mayo Mixture:
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 1/2 cup crumbled cotija cheese
- 1 tablespoon chopped fresh cilantro
- Lime wedges for serving
Instructions
- Grill the Corn: Preheat grill over medium-high heat. Grill corn for 10–12 minutes until charred.
- Prepare Mayo Mixture: In a bowl, combine mayonnaise, lime juice, garlic, chili powder, paprika, salt, and pepper.
- Coat Corn: Brush grilled corn with mayo mixture. Sprinkle cotija cheese, cilantro on top.
- Serve: Serve with lime wedges.
Notes
- For a spicier kick, add a pinch of cayenne to the mayo.
- Substitute cotija cheese with feta if needed.
- Try sour cream or Mexican crema for a tangy twist.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 6g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
