Mexican Street Corn Recipe
Make Mexican Street Corn Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Corn & Base
Creamy Sauce
Seasoning & Garnish
Method
Corn & Base
- 1
Prepare corn
If using fresh corn, shuck and remove kernels from 4 medium ears to yield about 4 cups. If using frozen, thaw and drain well.
- 2
Cook corn
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter. When shimmering, add the corn in an even layer and cook, stirring occasionally, until kernels are charred in spots and tender, about 6–8 minutes. Let the corn sit undisturbed 1–2 minutes at a time to develop some browning. Reduce heat if the pan begins to smoke excessively.
Creamy Sauce
- 3
Mix sauce
While the corn cooks, whisk together 1 cup mayonnaise, 1 cup sour cream, 2 tablespoons lime juice, 1 teaspoon finely minced garlic, 3 teaspoons salt, and 1 teaspoon black pepper in a medium bowl until smooth and well combined. Taste and adjust salt or lime to preference.
- 4
Combine with corn
Once the corn is charred and tender, remove the pan from heat and transfer the corn to a large mixing bowl. Immediately add the creamy sauce and toss until the corn is evenly coated.
Seasoning & Garnish
- 5
Divide the sauced corn among serving bowls or pile on a platter. Sprinkle 3 oz crumbled cotija cheese evenly over the corn, then dust 1 teaspoon chili powder or smoked paprika across the top. Scatter 2 tablespoons chopped cilantro. Serve with lime wedges for squeezing. Taste and add additional salt if needed.