15 Best Mexican Street Corn Recipes

Mexican Street Corn Salad with Avocado

This refreshing take on Mexican street corn combines creamy avocado with sweet corn for a delightful salad.

Ingredients:

• 3 cups fresh corn kernels (about 4 ears)
• 2 tablespoons olive oil
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cotija cheese
• 3 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a skillet over medium heat and sauté the corn kernels until lightly charred, about 5-7 minutes.
2. In a large bowl, combine the charred corn, avocado, cilantro, and cotija cheese.
3. In a small bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper to create the dressing.
4. Pour the dressing over the corn salad and toss gently to combine.
5. Serve immediately or chill for up to an hour for the flavors to meld.

Grilled Mexican Street Corn with Sriracha Mayo

Spice up your traditional street corn with a sriracha mayo that adds a fiery kick to every bite.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• Salt to taste

Cooking method:

1. Preheat the grill to medium-high heat.
2. Grill the corn, turning occasionally, until charred in spots, about 10-12 minutes.
3. In a small bowl, mix mayonnaise and sriracha sauce.
4. Brush the grilled corn with the sriracha mayo.
5. Sprinkle with cotija cheese, cilantro, and a squeeze of lime juice.
6. Season with salt and serve hot.

Mexican Street Corn Tacos

Transform the beloved street corn into a delicious vegetarian taco filling.

Ingredients:

• 2 cups corn kernels (about 3 ears)
• 1 tablespoon olive oil
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 8 small corn tortillas

Cooking method:

1. Heat olive oil in a skillet over medium heat and cook the corn until charred in spots, about 5-7 minutes.
2. In a bowl, mix together mayonnaise, lime juice, chili powder, cotija cheese, and cilantro.
3. Add the charred corn to the bowl and toss to coat.
4. Warm the corn tortillas in a dry skillet.
5. Spoon the street corn mixture onto the tortillas and serve immediately.

Elote-Style Cornbread

This cornbread is infused with all the flavors of Mexican street corn, making it a perfect accompaniment to any meal.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup melted butter
• 2 eggs
• 1 cup corn kernels
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime zest

Cooking method:

1. Preheat the oven to 400°F (200°C) and grease a 9-inch square baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine milk, melted butter, and eggs.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Fold in the corn kernels, cotija cheese, cilantro, and lime zest.
6. Pour the batter into the prepared pan and bake for 20-25 minutes until golden brown.

Mexican Street Corn Pasta Salad

A vibrant and creamy pasta salad that captures the essence of Mexican street corn in every forkful.

Ingredients:

• 12 ounces pasta (fusilli or penne)
• 2 cups corn kernels (about 3 ears)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Cooking method:

1. Cook pasta according to package instructions, drain, and rinse under cold water.
2. Heat a skillet over medium heat and cook the corn until lightly charred, about 5-7 minutes.
3. In a large bowl, mix mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
4. Add cooked pasta, charred corn, cotija cheese, and cilantro to the bowl.
5. Toss gently to combine and serve chilled or at room temperature.

Mexican Street Corn Dip

Make a crowd-pleasing dip reminiscent of your favorite street corn for your next gathering.

Ingredients:

• 3 cups corn kernels (about 4 ears)
• 1 tablespoon olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste
• Tortilla chips, for serving

Cooking method:

1. Heat olive oil in a skillet over medium heat and sauté corn until lightly charred, about 5-7 minutes.
2. In a mixing bowl, combine mayonnaise, sour cream, chili powder, lime juice, salt, and pepper.
3. Add charred corn, cotija cheese, and cilantro, and stir well.
4. Transfer to a serving dish and serve with tortilla chips.

Mexican Street Corn Pizza

This cheesy pizza features all the classic flavors of Mexican street corn on a crispy crust.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1 cup corn kernels (about 2 ears)
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 cup shredded mozzarella cheese
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro

Cooking method:

1. Preheat the oven to 475°F (245°C) and prepare a baking sheet or pizza stone.
2. Roll out pizza dough on a floured surface and transfer to the baking sheet.
3. In a small bowl, mix mayonnaise, lime juice, and chili powder.
4. Spread the mixture over the dough, then top with corn, mozzarella, and cotija cheese.
5. Bake for 12-15 minutes or until the crust is golden and cheese is bubbling.
6. Garnish with cilantro and serve hot.

Mexican Street Corn Quesadillas

Add a unique twist to your quesadillas by filling them with delicious street corn flavors.

Ingredients:

• 4 large flour tortillas
• 2 cups corn kernels (about 3 ears)
• 1 tablespoon olive oil
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese
• 1 tablespoon lime juice
• 1 teaspoon chili powder

Cooking method:

1. Heat olive oil in a skillet over medium heat and cook corn until lightly charred, about 5-7 minutes.
2. In a bowl, combine cotija cheese, cilantro, lime juice, and chili powder.
3. Place one tortilla in a skillet over medium heat and sprinkle half of it with cheddar cheese.
4. Top with charred corn and the cotija mixture, then fold the tortilla in half.
5. Cook until the cheese melts and the tortilla is golden brown, then flip and cook the other side.
6. Repeat with remaining tortillas and fillings. Serve warm.

Mexican Street Corn Grilled Cheese

This comforting grilled cheese features all the best flavors of Mexican street corn packed between toasty bread slices.

Ingredients:

• 4 slices of bread
• 1 cup corn kernels (about 2 ears)
• 1 tablespoon butter
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon lime juice
• 1 teaspoon chili powder

Cooking method:

1. Heat butter in a skillet over medium heat and cook corn until lightly charred, about 5-7 minutes.
2. In a bowl, mix cotija cheese, cilantro, lime juice, and chili powder.
3. Butter one side of each bread slice, then layer Monterey Jack cheese, corn, and cotija mixture on the unbuttered side.
4. Top with another slice of bread, buttered side facing up.
5. Grill the sandwiches until golden brown on both sides and the cheese has melted.
6. Serve immediately.

Mexican Street Corn Stuffed Peppers

This creative twist combines the beloved flavors of street corn with the crisp sweetness of bell peppers.

Ingredients:

• 4 bell peppers, halved and seeded
• 2 cups corn kernels (about 3 ears)
• 1 tablespoon olive oil
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat and sauté corn until lightly charred, about 5-7 minutes.
3. In a mixing bowl, combine charred corn, cotija cheese, cilantro, mayonnaise, lime juice, chili powder, salt, and pepper.
4. Stuff each bell pepper half with the corn mixture.
5. Place the peppers in a baking dish and bake for 20-25 minutes until the peppers are tender.
6. Serve warm, garnished with additional cilantro if desired.