Mexican Street Corn Recipe

Mexican Street Corn Recipe

Street Corn salsa is one of my favorite dips and appetizers. It is great with any Mexican dishes or just as an appetizer at any party or gathering!

I love having something fresh to serve along side the hot and spicy Mexican food dishes. Mexican street corn is always a fan favorite and never disappoints! You can find it as a side dish at almost every Mexican restaurant and if you’ve never tried it I recommend ordering it the next opportunity you get.

A few of my other favorite Mexican appetizers are:

  1. Green Salsa
  2. Homemade Taquitos
  3. Cowboy Caviar

Corn Salsa

I love corn! Especially during summertime. Pair it with my other favorite thing, Mexican food, and you are in business.

We were recently on a summer vacation with friends and we were wanting something fast, easy, and fresh to have on hand to eat instead of eating bowls full of candy!

So we decided to whip up this corn salsa. It hit the spot and when I got home a few days later I had to whip up another batch! It was such a hit my family asks for it all the time now.

 

How to make Mexican Street Corn

  1. Grab the ears of corn and shuck them and then place them directly on the grill. Turning every few minutes. Let part of the corn get blackened and the other parts lightly toasted
  2. While the corn is on the grill prepare the other ingredients.
  3. Grab a bowl and place the cilantro and diced jalapeños in it. Juice the limes on top of the ingredients and then mix together.
  4. Grab the corn off of the grill and cut the corn off of the cob. Then add the corn to the cilantro and jalapeño mixture and add.
  5. Season with the seasonings. Then mixture together.
  6. Then add the mayo and sour cream 1 Tablespoon at a time while mixing! If you want it to be more creamy add more. If you want it to be more fresh add less. Top with the cotija cheese crumbles then serve.

Mexican Street Corn Recipe

Mexican Street Corn Recipe
Street Corn salsa is one of my favorite dips and appetizers. It is great with any Mexican dishes or just as an appetizer at any party or gathering!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 6 ears corn, shucked and grilled
  • 1 bunch cilantro, trimmed and finely diced
  • 2 jalapeños, de-seeded and diced
  • 4 limes
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 2-4 Tablespoons sour cream
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2-4 Tablespoons mayonaise
  • 1/4 cup cotija cheese, crumbled
  • 1 teaspoon salt

Instructions

    1. Grab the ears of corn and shuck them and then place them directly on the grill. Turning every few minutes. Let part of the corn get blackened and the other parts lightly toasted
    2. While the corn is on the grill prepare the other ingredients.
    3. Grab a bowl and place the cilantro and diced jalapeños in it. Juice the limes on top of the ingredients and then mix together.
    4. Grab the corn off of the grill and cut the corn off of the cob. Then add the corn to the cilantro and jalapeño mixture and add.
    5. Season with the seasonings. Then mixture together.
    6. Then add the mayo and sour cream 1 Tablespoon at a time while mixing! If you want it to be more creamy add more. If you want it to be more fresh add less. Top with the cotija cheese crumbles then serve.

Need to make it dairy free?

No need to add the cream ingredients. Make it vegetarian by just adding the fruits, vegetables and spices.

Storing tips?

Make this salsa and then store in an airtight container. It can last up to a week in the refrigerator!

Making ahead of time?

Mix everything together (except for the sour cream, mayo and cotija cheese) and you can store for up to 2 days ahead of time. If you are wanting to store it for a few hours you can then add all of the ingredients and serve!

Mexican Street Corn

Ingredients

  • 6 ears corn, shucked and grilled
  • 1 bunch cilantro, trimmed and finely diced
  • 2 jalapeños, de-seeded and diced
  • 4 limes
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 2-4 Tablespoons sour cream
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2-4 Tablespoons mayonaise
  • 1/4 cup cotija cheese, crumbled
  • 1 teaspoon salt

Instructions

Grab the ears of corn and shuck them and then place them directly on the grill. Turning every few minutes. Let part of the corn get blackened and the other parts lightly toasted

While the corn is on the grill prepare the other ingredients.

Grab a bowl and place the cilantro and diced jalapeños in it. Juice the limes on top of the ingredients and then mix together.

Grab the corn off of the grill and cut the corn off of the cob. Then add the corn to the cilantro and jalapeño mixture and add.

Season with the seasonings. Then mixture together.

Then add the mayo and sour cream 1 Tablespoon at a time while mixing! If you want it to be more creamy add more. If you want it to be more fresh add less. Top with the cotija cheese crumbles then serve.

I hope you enjoyed this recipe as much as I enjoy eating it! Make sure to check out some of my other Mexican style meals to pair your delicious street corn with:

  1. Honey Lime Mexican Lasagna 
  2. The Best Homemade Crunchy Tacos
  3. Carne Asada Tacos

 

4.2/5 (9 Reviews)

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3 Comments

  1. Marcia Benwitz says:

    Made this over the weekend. It’s amazing! It’s the kinda wonderful where your eyes lite up. Wonderful flavors constantly.

    1. Scarlett Bendixen says:

      awe thanks! So glad you loved it !

  2. Christina Bunger says:

    This looks and sounds delicious!!! Do you serve it cold or hot? I want to make it a day in advance and didn’t know if I should heat before serving. Thanks in advance for your help 😊

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