Craving that irresistible, creamy, cheesy goodness of Mexican street corn? You’re in the right place! This recipe brings the vibrant flavors of authentic elote, inspired by favorites like Torchy’s Tacos, right to your kitchen. Forget searching for food trucks – now you can easily learn How Do You Make Street Corn that’s just as good, if not better, in minutes. This perfectly spiced side dish is guaranteed to elevate any meal, especially your Mexican feasts! It’s fantastic alongside dishes like refried beans and Spanish rice, or as a star on its own.
Close up of vibrant Mexican street corn, generously coated with cotija cheese and fresh cilantro, showcasing its creamy and cheesy texture.
What is Mexican Street Corn (Elote)?
Mexican Street Corn, or elote, is a beloved snack and side dish that’s popular throughout Mexico. Traditionally, elote refers to corn on the cob that’s grilled or boiled, then slathered with creamy mayonnaise or crema, sprinkled with salty cheese, chili powder, and a squeeze of lime. Our recipe focuses on the equally delicious and slightly easier-to-eat version: Mexican street corn off the cob. While sometimes called “esquites” when served off the cob, we’re keeping it simple and focusing on the flavors you love in street corn, just served conveniently in a bowl or skillet. This method is perfect for quick preparation and ensuring every kernel is coated in that signature zesty, cheesy dressing.
Close up perspective of corn kernels sautéing in a cast iron skillet, highlighting the initial cooking stage of the Mexican street corn recipe.
Image showing butter melting over sautéed corn kernels in a cast iron skillet, illustrating the step of adding butter to enhance flavor.
Our Inspired “Torchy’s Tacos” Mexican Street Corn Recipe
This recipe captures the essence of that fantastic street corn you might find at places like Torchy’s Tacos. Whether you’re a regular at Torchy’s or dreaming of trying it, this copycat recipe will satisfy your cravings. We’ve simplified the process so you can easily recreate this restaurant-quality side in your home kitchen. Get ready to learn exactly how do you make street corn that will impress everyone!
Ingredients
- 3 (15.25-ounce) cans of corn, drained (or fresh/frozen – see tips below!)
- 2 tablespoons butter
- Kosher salt to taste
- 3 tablespoons mayonnaise (for creamy texture and flavor)
- 1-2 tablespoons lime juice (freshly squeezed is best!)
- 2 teaspoons chili powder, divided (adjust to your spice preference)
- Cotija cheese, crumbled (for authentic salty, cheesy taste)
- Fresh cilantro, roughly chopped (for fresh herb flavor and garnish)
Step-by-Step Instructions
- Sauté the Corn: Heat a large skillet over high heat. Add the drained corn to the hot skillet. Cook for 8-10 minutes, stirring occasionally to ensure even cooking and slight charring. This step is key to developing the corn’s flavor.
- Add Butter and Salt: Remove the skillet from the heat. Add the butter and a generous pinch of kosher salt. Stir until the butter is melted and coats all the corn kernels. The butter adds richness and depth of flavor.
- Create the Creamy Dressing: Transfer the sautéed corn to a mixing bowl. Add the mayonnaise and lime juice. Stir to combine, coating the corn evenly with the creamy base.
- Spice it Up: Sprinkle 1 teaspoon of chili powder over the corn mixture and stir well. Taste and add more chili powder if you prefer a spicier street corn.
- Cheese and Cilantro Finish: Generously sprinkle crumbled cotija cheese, the remaining 1 teaspoon of chili powder, and chopped fresh cilantro over the corn mixture.
- Serve Immediately: For the best flavor and texture, serve your homemade Mexican street corn immediately and enjoy!
Image displaying corn salad in a glass bowl with mayonnaise being drizzled on top, illustrating the addition of creamy dressing to the corn.
Image showing all ingredients for Mexican street corn combined in a glass bowl, ready to be served or further garnished.
Tips for the Best Mexican Street Corn
Want to take your street corn to the next level? Here are some helpful tips and variations:
Fresh vs. Frozen Corn:
- Fresh Corn: Using fresh corn on the cob is fantastic when in season! Husk the corn and grill the whole cobs for a smoky flavor. Brush them with a little vegetable oil and grill over high heat, turning occasionally until kernels are slightly charred. Then, cut the kernels off the cob and proceed with the recipe.
- Frozen Corn: Frozen corn is a great convenient option. Thaw it slightly before adding it to the skillet. You may need to cook it a little longer to ensure it heats through and gets slightly caramelized.
Ingredient Substitutions & Variations:
While sticking to the recipe gives you a delicious Torchy’s-inspired flavor, feel free to experiment! Remember, substitutions will slightly alter the taste, letting you create your own signature street corn.
- Cheese: If you can’t find cotija, try feta cheese or parmesan cheese as alternatives. They offer similar salty and savory notes.
- Herbs: Parsley can be used if you don’t have cilantro, though cilantro provides a more traditional Mexican flavor.
- Creamy Base: For variations on the creamy dressing, consider Mexican crema, Greek yogurt (for a tangier and healthier option), avocado mayo, or even a drizzle of olive oil for a lighter version. Each will offer a slightly different flavor profile.
- Spice Level: Adjust the amount of chili powder to control the heat. For extra spice, add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also include finely diced jalapeño for fresh heat during the sautéing process.
- Lime Wedges: Serve lime wedges on the side for an extra burst of freshness and acidity.
A close up shot of Mexican street corn served in a white bowl, garnished with fresh cilantro and cotija cheese, highlighting its inviting and flavorful appearance.
Serving and Storing Your Street Corn
Mexican street corn is incredibly versatile! It’s the perfect side dish for countless Mexican and non-Mexican meals.
Serving Suggestions:
- Temperature: Enjoy it warm for the classic experience, or serve it cold as a refreshing corn salad, especially in warmer weather. Both ways are delicious!
- Meal Pairings: Street corn is fantastic with tacos, fajitas, enchiladas, grilled chicken, fish, or steak. It also adds a flavorful touch to BBQ dishes.
Storing Tips:
- Storage: Store leftover Mexican street corn in an airtight container in the refrigerator for up to 3 days.
- Reheating: You can reheat it gently in a skillet over low heat or in the microwave. Note that the texture might slightly change upon reheating, but the flavor will still be delicious.
Mexican street corn recipe served off the cob in a white bowl, showcasing its ready-to-eat and appealing presentation.
Frequently Asked Questions
Can I use frozen corn to make Mexican street corn?
Yes! Frozen corn works perfectly. Thaw it slightly before cooking and sauté it in the skillet as directed. You may need to cook it for a few extra minutes to ensure it’s heated through. You can also use fresh corn kernels cut off the cob – grilling the cob beforehand adds amazing flavor!
Is Mexican street corn spicy?
This recipe, as written with 2 teaspoons of chili powder, has a mild spice level. You can easily adjust the spice to your liking! Reduce the chili powder for less heat, or increase it (or add other spices like cayenne) if you love it spicy.
Now you know how do you make street corn that rivals your favorite restaurants! Gather your ingredients and get ready to enjoy this flavorful and easy-to-make Mexican side dish.
