Easy Mexican Street Corn

Take your taco evening from ordinary to wow-worthy with minimal work using this Mexican street corn. It's a luscious, cheese-covered, perfectly seasoned side that captures all the traditional elote tastes but comes off the cob for simpler eating. I got hooked on making this at home after trying the version at Torchy's Tacos during a trip.

During a visit with buddies in Texas, I first sampled Mexican street corn at Torchy's and immediately wanted to make it myself. After trying numerous times (and enjoying many tasty mistakes), this version finally hit that perfect mix of creamy, zesty, and spicy goodness that got me addicted.

Ingredients Needed

• Corn kernels – the frozen ones work great, though fresh kernels cut from the cob bring extra sweetness
• Butter creates that delicious foundation that improves everything
• Mayonnaise delivers the smooth texture that helps other ingredients stick
• Lime juice provides tang that balances the richness
• Chili powder adds that ideal touch of spice and depth
• Cotija cheese – this Mexican crumbly cheese is totally worth finding for real flavor
• Fresh cilantro tops everything with bright color and freshness

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Preparation Steps

Cook The Corn

I start by warming a big skillet until it's super hot. This step matters for getting those charred spots on the corn that mimic grilled elote flavor. I toss in the corn (frozen works without thawing) and let it cook about 8-10 minutes, stirring just now and then. You'll want some golden brown patches—that's where the flavor magic happens.

Mix In Richness

When the corn has nice coloring, I pull it off the heat and right away drop in butter and salt, mixing until the butter completely dissolves and covers all kernels. Then I move it to a bowl and stir in the mayo and lime juice. The warm corn helps everything blend smoothly, making that rich base that makes this dish so irresistible.

Add The Flavors

Then comes the taste explosion—I toss in chili powder and mix thoroughly. Don't hold back on seasoning here! I finish with lots of crumbled cotija, another light dusting of chili powder on top (looks pretty and adds flavor), and a bunch of chopped cilantro. The way the smooth corn contrasts with the salty, crumbly cheese is just unbeatable.

Enjoy It Hot

This dish tastes best right away while hot, when the cheese gets slightly melty and all flavors come together. The mix of warm corn with cooler toppings makes this temperature difference that's key to what makes street corn so fantastic.

The first time I whipped this up for my friend who loves Mexican food, she took one bite and said, "This is trouble—I could skip everything else and just eat this." And that's exactly what she did, completely ignoring the tacos I'd also made. Now whenever she visits, she messages ahead to check if I'm making "that corn dish."

Perfect Pairings

This corn goes wonderfully with any Mexican dish—tacos, enchiladas, burritos, you got it. I sometimes pair it with grilled chicken or steak for an easy summer meal. It also makes an awesome addition to a burrito bowl if that's your thing. To be honest, I've eaten it straight from the container as a snack more times than I should probably admit.

Tasty Variations

When I feel like changing things up, I mix in chopped jalapeños for extra kick or a few splashes of hot sauce to the mayo mix. Sometimes I add a handful of chopped red bell pepper for color and sweetness. To make it more filling, black beans bulk it up and add protein. In summer when corn is freshest, I'll grill whole cobs then cut off the kernels for extra smoky goodness.

Saving Extras

If you somehow don't finish it all, leftovers stay good 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 fantastic topping for taco salads the next day, or you can warm it slightly and stuff it into quesadillas for an upgraded lunch.

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Smart Cooking Secrets

• Letting the corn develop some char isn't optional if you want real authentic taste
• Mayo at room temperature mixes in better than cold straight from the fridge
• A final squeeze of fresh lime just before eating makes all flavors pop

My quest to copy Torchy's street corn has turned into one of my friends' most asked-for dishes. Even pals who've never been to Torchy's now ask for "that amazing corn" whenever they come for dinner. There's something about this basic mix of ingredients that simply works—showing again that the top recipes are often the simplest ones, just done right.

Frequently Asked Questions

→ Is frozen corn a good replacement for canned?

Totally! You don't even need to defrost it. Toss it right into your hot skillet and cook for about 10-12 minutes until it's nicely browned and ready.

→ Where can I find cotija and what is it?

Cotija is a salty, crumbly cheese from Mexico. Check larger grocery stores, Mexican markets, or near the specialty cheeses. Out of luck? Feta’s a tasty backup!

→ Can I try this with fresh corn off the cob?

You bet! Use fresh kernels from 6 cobs. Stir-fry them as directed. You'll get a sweeter flavor, and they might need a minute less to cook perfectly.

→ What foods match well with this dish?

It’s a perfect fit for tacos, fajitas, enchiladas, or grilled steak and chicken. Or, pile it onto a burrito bowl, or use as a creamy dip with chips!

→ Is there much heat in this corn?

Not really! Chili powder’s pretty mild. Want more spice? Toss in chopped jalapeño or a pinch of cayenne. Dial it back by using less chili powder.

→ Can I prep this for a gathering?

Yes! Prep it a day early, chill it, and reheat gently or enjoy cold. Skip the cheese and cilantro until just before serving so it looks its best.