Description
This creamy, zesty, and spicy Mexican Street Corn is an irresistible side dish made with grilled or sautéed corn, a tangy mayo-sour cream dressing, crumbly cotija cheese, and a squeeze of fresh lime. Serve it hot or cold—perfect for backyard barbecues, summer potlucks, or anytime comfort food.
Ingredients
4 cups corn (fresh, canned, or frozen)
¼ cup mayonnaise
¼ cup sour cream
¼ cup cotija cheese, crumbled (plus extra for topping)
1 tablespoon fresh lime juice
1 teaspoon chili powder or Tajín
2 tablespoons fresh cilantro, chopped
½ teaspoon garlic powder (optional)
Salt and pepper to taste
Lime wedges, for serving
Instructions
1. Grill or sauté the corn until slightly charred and caramelized. If using frozen or canned corn, heat in a skillet over medium-high heat for extra flavor.
2. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, salt, and pepper until smooth.
3. Add the warm corn to the bowl and stir well to coat every kernel with the creamy mixture.
4. Top with crumbled cotija cheese, chili powder or Tajín, and chopped cilantro.
5. Serve immediately with lime wedges for an extra burst of freshness. Enjoy hot, warm, or chilled!
Notes
For the best flavor, use freshly grilled corn—but sautéed frozen corn works great in a pinch.
Don’t skip the lime juice! It balances the richness and enhances the zestiness.
Make it spicier by adding a pinch of cayenne or diced jalapeño.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilled or Sautéed
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Elote, corn salad, summer side, esquites