Mexican Street Corn Recipe

Mexican street corn takes your taco night from basic to restaurant-quality with minimal effort. This creamy, cheesy, perfectly spiced side dish captures all the flavors of traditional Mexican elote but serves it off the cob for easier eating. After discovering Torchy's Tacos version during a road trip, I became obsessed with recreating it at home.

I first tried Mexican street corn at Torchy's Tacos while visiting friends in Texas and immediately needed to figure out how to make it at home. After several attempts (and many delicious failures), this version finally nailed that perfect balance of creamy, tangy, spicy goodness that had me hooked.

What You'll Need

• Corn kernels – frozen work perfectly, but fresh corn cut off the cob adds extra sweetness
• Butter gives that rich base flavor that makes everything better
• Mayonnaise creates the creamy coating that helps everything else stick
• Lime juice adds brightness that cuts through the richness
• Chili powder brings that perfect hint of heat and earthy flavor
• Cotija cheese – this crumbly Mexican cheese is worth hunting down for authentic flavor
• Fresh cilantro finishes everything with a pop of color and freshness

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How I Make It

Get The Corn Going

First, I heat up a large skillet until it's really hot. This is key for getting some charred bits on the corn that mimic the flavor of grilled elote. I throw in the corn (no need to thaw if using frozen) and let it cook for about 8-10 minutes, only stirring occasionally. You want those kernels to get golden brown in spots—that's where the magic happens.

Add The Creaminess

Once the corn has some nice color, I take it off the heat and immediately add butter and salt, stirring until the butter completely melts and coats every kernel. Then I transfer it to a bowl and mix in the mayo and lime juice. The warm corn helps everything blend together beautifully, creating that creamy base that makes this dish so addictive.

Season It Up

Next comes the flavor punch—I sprinkle in chili powder and mix it well. This isn't the time to be shy with seasoning! Then I finish it with a generous sprinkle of crumbled cotija cheese, another dusting of chili powder on top (this is as much for looks as flavor), and a handful of chopped cilantro. The contrast between the creamy corn and the salty, crumbly cheese is absolutely perfect.

Serve It Warm

This dish is best served immediately while still warm, when the cheese gets a little melty and everything comes together. The combination of warm corn with the cool toppings creates this temperature contrast that's part of what makes street corn so special.

The first time I made this for my Mexican food-loving friend, she took one bite and said, "This is dangerous—I could eat nothing but this for dinner." Then she proceeded to do exactly that, ignoring the tacos I'd also prepared. Now whenever she comes over, she texts ahead to make sure I'm making "the corn thing."

What To Serve It With

This corn pairs perfectly with any Mexican main dish—tacos, enchiladas, burritos, you name it. Sometimes I serve it alongside grilled chicken or steak for a simple summer dinner. It also makes a killer addition to a burrito bowl if you're into that sort of thing. Honestly, I've eaten it straight from the bowl as a snack more times than I care to admit.

Switch It Up

When I'm feeling adventurous, I add diced jalapeños for extra heat or a few dashes of hot sauce to the mayo mixture. Sometimes I throw in a handful of diced red bell pepper for color and sweetness. For a more substantial dish, black beans make it heartier and add protein. During summer when corn is at its peak, I grill fresh cobs and then cut off the kernels for even more smoky flavor.

Storing Leftovers

In the rare event that there are leftovers, they keep well in the fridge for about three days. The flavor actually deepens overnight, though the corn loses some of its crispness. I've found it makes an amazing topping for taco salad the next day, or you can warm it slightly and stuff it into quesadillas for a next-level lunch.

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Little Tricks I've Learned

• Giving the corn time to develop some char is non-negotiable for authentic flavor
• Room temperature mayo blends better than cold straight from the fridge
• A squeeze of fresh lime juice just before serving brightens everything up

My obsession with recreating Torchy's street corn has turned into one of my most requested recipes. Friends who've never even been to Torchy's now ask for "that corn stuff" whenever they come over for dinner. There's something about this simple combination of ingredients that just works—proving once again that the best recipes are often the simplest ones, just executed perfectly.

Frequently Asked Questions

→ Can I use frozen corn instead of canned?

Yes, frozen corn works great! No need to thaw it first—simply add it to the hot skillet and cook for a few minutes longer, about 10-12 minutes total, until it's charred and heated through.

→ What is cotija cheese and where can I find it?

Cotija is a hard, crumbly Mexican cheese with a salty flavor. You can find it in the specialty cheese section of most large supermarkets, Mexican grocery stores, or Latin American markets. If unavailable, feta cheese makes a good substitute.

→ Can I make this with fresh corn on the cob?

Absolutely! Use 6 ears of fresh corn, cut the kernels off the cob, and proceed with the recipe as written. Fresh corn will have a sweeter flavor and may need slightly less cooking time.

→ What goes well with Mexican street corn?

This versatile side dish pairs beautifully with tacos, enchiladas, fajitas, or grilled meats. It's also delicious as a topping for burrito bowls or as a dip with tortilla chips.

→ Is this dish spicy?

The chili powder adds flavor but only mild heat. For a spicier version, add a diced jalapeño while cooking the corn or mix in a dash of cayenne pepper with the mayo. For less heat, reduce the amount of chili powder.

→ Can I make this ahead of time for a party?

Yes! Make it up to a day ahead and refrigerate. You can serve it cold, at room temperature, or reheat it gently in a microwave or on the stovetop. Add the cheese and cilantro garnish just before serving for best appearance.