Easy Mexican Street Corn

Taco night gets a major upgrade with this off-the-cob Mexican street corn. This side dish packs tons of flavor with its creamy texture, cheese topping, and perfect spice blend. It's like having authentic street food without leaving home. I became totally hooked after trying Torchy's version during a Texas visit and just had to master making it myself.

When I stopped at Torchy's Tacos while hanging out with friends in Texas, I fell in love with their Mexican street corn. I went home determined to crack the recipe. After trying several versions (and enjoying every tasty mistake), I finally got that perfect mix of creaminess, tang and spice that got me so excited in the first place.

Ingredients You'll Want

• Corn kernels – grab the frozen ones for convenience, or go with fresh cut kernels for extra sweetness
• Butter creates that mouthwatering foundation that ties everything together
• Mayonnaise delivers the creamy texture that makes all the flavors stick
• Lime juice cuts through the richness with a fresh zing
• Chili powder adds that subtle kick and warm flavor profile
• Cotija cheese – tracking down this crumbly Mexican cheese makes a big difference in taste
• Fresh cilantro brings brightness and a pop of green to finish the dish

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Step-By-Step Process

Start With The Corn

I begin by getting a big skillet super hot. That's crucial for creating those tasty charred spots that remind you of authentic elote. I dump in the corn kernels (no need to defrost frozen ones) and let them cook for about 8-10 minutes, stirring just now and then. You're looking for golden brown patches—that's where you'll get that amazing flavor.

Mix In The Creamy Stuff

When the corn has nice color, I pull it off the heat and drop in butter and salt, mixing until the butter melts completely over all the kernels. Then I dump everything into a bowl and stir in mayo and lime juice. The warm corn helps everything blend together smoothly, making that addictive creamy base everyone loves.

Add The Flavor Boosters

Now for the good part—I add chili powder and mix it thoroughly. Don't hold back on the seasoning here! I finish by scattering plenty of crumbled cotija on top, another light dusting of chili powder (it looks as good as it tastes), and a handful of chopped cilantro. There's something magical about how the creamy corn contrasts with the salty, crumbly cheese.

Enjoy It Hot

This dish tastes best right away while it's still warm, when the cheese gets slightly melty. The contrast between hot corn and cool toppings creates that special something that makes street corn so incredibly good.

The first time I whipped this up for my friend who loves Mexican food, she took one bite and told me, "I'm in trouble—I could skip everything else and just eat this." And that's exactly what she did, completely ignoring the tacos I'd made too. Now she texts ahead whenever she visits to make sure I'm fixing "that amazing corn dish."

Perfect Pairings

This corn goes great alongside any Mexican dish—from tacos to enchiladas to burritos. I often serve it with some grilled chicken or steak for an easy summer meal. It's also fantastic mixed into a burrito bowl if that's your thing. Truth be told, I've devoured it straight from the bowl as a snack more times than I should probably admit.

Fun Variations

When I feel like changing things up, I toss in some diced jalapeños for extra kick or a few splashes of hot sauce in the mayo mix. Sometimes I add a handful of chopped red bell pepper for color and a touch of sweetness. To make it more filling, I mix in some black beans for extra protein. During peak corn season, I'll grill fresh ears then cut off the kernels for an even smokier taste.

Saving For Later

If you somehow don't finish it all (which hardly ever happens), it keeps in the fridge for about three days. The flavors actually get better overnight, though the corn isn't quite as crisp. I've found it makes a killer topping for taco salads the next day, or you can warm it slightly and stuff it inside quesadillas for an amazing lunch upgrade.

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Smart Cooking Secrets

• Don't rush the charring process—those browned bits are essential for real flavor
• Let your mayo sit out a bit before using so it mixes in more smoothly
• Add an extra squeeze of fresh lime right before serving for maximum brightness

My quest to copy Torchy's street corn has turned into one of my most requested dishes. Even friends who've never been to Torchy's now ask for "that amazing corn stuff" whenever they come over to eat. There's something special about this simple mix of ingredients that just works perfectly—showing once again that sometimes the simplest foods, done right, are the most unforgettable.

Frequently Asked Questions

→ Will frozen corn work instead of canned?

Definitely! You can use it straight from the freezer. Toss it into the skillet and let it cook a bit longer—about 10-12 minutes—until browned and ready.

→ What exactly is cotija cheese, and where can I buy it?

Cotija is a crumbly, salty Mexican cheese. You'll usually find it near specialty cheeses in large grocery stores, Mexican markets, or Latin sections. Can’t find it? Feta cheese works as a swap!

→ Can I use fresh corn for this?

You sure can! Take 6 ears of corn, slice off the kernels, and follow the same steps. Since it’s fresh, it’ll be sweeter and cooks a little quicker.

→ What foods go with this corn?

It's a great partner for tacos, fajitas, enchiladas, or even grilled chicken and steak. You can also use it as a dip for chips or spoon it onto burrito bowls.

→ Is the dish spicy?

Not too much! The chili powder gives it kick but barely any heat. For a hotter version, toss in jalapeños or some cayenne. Want it mild? Reduce the chili powder.

→ Can I prepare this ahead of time for a crowd?

Totally. Get it ready up to a day in advance and pop it in the fridge. Serve it cold, room temp, or warm it up fast. Just hold off on the cheese and cilantro garnish until serving!