Description
This vibrant Mexican Street Corn recipe brings the authentic flavors of street food to your kitchen. Featuring sweet corn sautéed in butter, then mixed with creamy mayonnaise, tangy lime juice, and a spicy kick of chili powder, it’s finished with crumbly cotija cheese and fresh cilantro for a delightful and easy-to-make side dish that’s perfect for any occasion.
Ingredients
Scale
Ingredients
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the corn: Heat a cast iron skillet over high heat and add the drained corn. Cook for 8-10 minutes, stirring occasionally until the corn is heated through and slightly charred.
- Add butter and salt: Remove the skillet from heat and stir in the butter and kosher salt until the butter is melted and evenly coated on the corn.
- Mix in mayo and lime: Transfer the corn to a bowl and stir in the mayonnaise and lime juice. Add 1 teaspoon of chili powder and mix well to combine all the flavors.
- Garnish and serve: Sprinkle the corn generously with cotija cheese, the remaining chili powder, and chopped cilantro. Serve immediately for the best flavor and enjoy!
Notes
- This dish can be served warm or cold, but it’s best enjoyed warm for the fullest flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
