This vibrant and flavorful Easy Street Corn Recipe brings the authentic taste of Mexican elote right to your kitchen, but without the cob! If you’ve ever wandered through bustling markets in Mexico, you’ve likely encountered the irresistible aroma of street corn, also known as elote. This iconic snack, traditionally served on the cob, is slathered in creamy, cheesy, and spicy goodness. Our recipe captures all that deliciousness in an easy-to-make skillet version, perfect as a side dish or a flavorful addition to any meal. Get ready to experience the magic of Mexican street corn in every bite!
Close up image of Mexican street corn topped with cotija and cilantro.
Why You’ll Love This Skillet Street Corn Recipe
Inspired by the famous flavors of Torchy’s Tacos, this recipe delivers that craveable street corn taste you might have tried and loved. Even if you haven’t had the pleasure of visiting Torchy’s, you’re in for a treat. Their Mexican street corn is a menu standout for good reason, perfectly complementing their renowned tacos and other Mexican fare. While we still dream of cracking the code for their queso recipe, we’re thrilled to share this fantastic copycat street corn recipe with you today.
Traditionally, you might find elote served as a whole corn cob, grilled to perfection and adorned with toppings. However, this recipe simplifies the process by using corn kernels off the cob, making it incredibly easy to prepare and enjoy any time. We believe this method is not only more convenient but also ensures every kernel is coated in that signature creamy, cheesy, and spicy blend.
Corn kernels piled in a cast iron skillet with butter on top.
How to Make This Easy Street Corn Recipe: Step-by-Step
This easy street corn recipe comes together quickly and with minimal effort, delivering maximum flavor! Here’s how to make this delicious side dish:
Get Started with the Corn:
- Heat the Skillet: Place a large skillet over high heat. Once hot, add the drained corn kernels directly to the dry skillet.
- Cook the Corn: Cook the corn for 8-10 minutes, stirring occasionally. This step helps to slightly char and dry out the corn, enhancing its flavor and texture, similar to grilling.
Building the Flavor:
- Add Butter and Salt: Remove the skillet from the heat. Add butter and kosher salt to the hot corn. Stir until the butter is melted and the corn is evenly coated. The butter adds richness and depth of flavor while the salt enhances the natural sweetness of the corn.
- Creamy Coating: Transfer the corn to a mixing bowl. Stir in mayonnaise and lime juice. The mayonnaise provides the signature creaminess of street corn, and the lime juice adds a crucial tangy zest that balances the richness.
- Spice it Up: Add 1 teaspoon of chili powder to the corn mixture and stir well to combine. Chili powder provides a mild warmth and classic Mexican flavor.
The Finishing Touches:
- Cheese and Garnish: Sprinkle the mixture generously with cotija cheese, another teaspoon of chili powder, and freshly chopped cilantro. Cotija cheese is a firm, salty Mexican cheese that adds a wonderful savory and crumbly texture. The extra chili powder and cilantro provide a final layer of flavor and visual appeal.
- Serve Immediately: For the best taste and texture, serve your easy street corn immediately while it’s warm and the cheese is slightly melted.
Ingredients for Mexican street corn mixed together in glass bowl.
Tips and Variations for Your Street Corn
This easy skillet street corn recipe is versatile and can be adapted to your preferences and what you have on hand.
Fresh or Frozen Corn:
- Fresh Corn: For the freshest flavor, using fresh corn is fantastic, especially when corn is in season. Husk the corn cobs and lightly brush them with vegetable oil. Grill the corn on high heat, turning every 2-3 minutes until kernels are slightly charred. Cut the kernels off the cob and then proceed with the recipe. Grilling adds a smoky depth that elevates the dish.
- Frozen Corn: Frozen corn is a convenient alternative and works perfectly well. Thaw the frozen corn before adding it to the skillet and you might need to cook it a bit longer to ensure any excess moisture evaporates.
Ingredient Swaps and Enhancements:
While sticking to the core ingredients will give you the closest flavor to authentic Mexican street corn and a Torchy’s copycat, feel free to experiment with these substitutions and additions:
- Cheese Variations: If you can’t find cotija cheese, feta cheese or parmesan cheese can be used as substitutes. Feta offers a similar saltiness, while parmesan provides a nutty and savory flavor.
- Herb Alternatives: If you’re not a fan of cilantro, parsley can be used instead, although it will slightly alter the traditional flavor profile.
- Creamy Base Options: For a slightly different flavor profile, you can try Mexican crema, Greek yogurt, avocado mayo, or even a drizzle of olive oil instead of regular mayonnaise. Mexican crema will add extra tanginess, Greek yogurt a healthier twist, avocado mayo a richer flavor, and olive oil a lighter option.
- Spice Level: Adjust the amount of chili powder to control the heat. For extra spice, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce. For a milder flavor, reduce the chili powder or use a mild chili powder blend.
- Lime Wedges: Serve with extra lime wedges on the side for those who like an extra burst of citrus.
Serving and Storing Your Easy Street Corn
This Mexican street corn off the cob is incredibly versatile and pairs perfectly with a wide array of dishes.
Serving Suggestions:
- Temperature Preference: While we love this best Mexican street corn recipe served warm, it’s also delicious at room temperature or even slightly chilled, making it a great option for potlucks and picnics.
- Mexican Fiesta Side: Naturally, it’s a perfect side dish for any Mexican-inspired meal. Serve it alongside tacos, enchiladas, fajitas, or grilled meats.
- Beyond Mexican: Don’t limit yourself to just Mexican dishes! This street corn also complements grilled chicken, fish, burgers, and even vegetarian mains.
- Topping for Bowls and Salads: Add a scoop of this flavorful corn to grain bowls, salads, or as a topping for chili or soups to add a burst of flavor and texture.
Storing Leftovers:
- Refrigerate: Store any leftover street corn in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a skillet over medium heat or in the microwave. Be careful not to overheat, as the mayonnaise-based sauce can separate slightly if overheated.
Mexican street corn recipe off the cob in a white bowl.
Frequently Asked Questions
Can I use frozen corn to make Mexican street corn?
Yes! This recipe works wonderfully with frozen corn. Just make sure to thaw it beforehand and cook it in the skillet until any excess moisture has evaporated. You can also use kernels cut from cooked corn on the cob – grilling the corn beforehand adds a fantastic smoky flavor.
Is Mexican street corn spicy?
The spice level in this easy street corn recipe comes from the chili powder. As written, it provides a mild warmth. You can easily adjust the spice to your liking. Reduce the amount of chili powder for less heat, or increase it (or add other spices like cayenne) if you prefer a spicier dish.
Explore More Delicious Mexican Side Dishes:
5 from 578 votes
Easy Mexican Street Corn Recipe
By: Lil’ Luna
Made in under 20 minutes, this deliciously cheesy Mexican street corn recipe is a perfectly spiced complement to any Mexican dinner.
Servings: 6
Prep: 5 minutes mins
Cook: 8 minutes mins
Total: 13 minutes mins
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Equipment
Ingredients
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- kosher salt
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- cotija cheese
- cilantro, roughly chopped
Instructions
- Heat a cast iron skillet on high heat and add the corn. Cook for 8-10 minutes, stirring occasionally.
- Remove from heat and add in butter and salt. Stir until mixed.
- Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.
- Sprinkle with cojita cheese, chili powder, and chopped cilantro. Serve immediately and enjoy
Video
Notes
Warm or cold. I prefer this best Mexican street corn recipe served warm, but you can serve it at whatever temperature you like! STORE. Keep any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 291kcal, Carbohydrates: 46g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 94mg, Potassium: 488mg, Fiber: 5g, Sugar: 10g, Vitamin A: 955IU, Vitamin C: 12.6mg, Calcium: 9mg, Iron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
