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Juicy Street Corn Off the Cob: A Creamy Summer Treat

Juicy Mexican Street Corn Off the Cob is a delicious blend of sweet corn, creamy mayo, and zesty lime that makes for a perfect summer side dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 3 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Corn
  • 4 ears Fresh Corn Kernels Substitute frozen corn if fresh is unavailable.
  • 2 tablespoons Butter Omit for a dairy-free option.
For the Creamy Mixture
  • 1/2 cup Mayonnaise Adjust based on personal taste or substitute with Greek yogurt.
  • 1/2 cup Cotija Cheese Can substitute with feta or Parmesan cheese.
For the Flavor Boosters
  • 2 tablespoons Lime Juice Substitute lemon juice if unavailable.
  • 1 teaspoon Chili Powder Adjust to taste, or use cayenne for additional heat.
For the Garnish
  • 2 tablespoons Green Onions
  • 1/4 cup Cilantro Use parsley if cilantro is not preferred.

Equipment

  • cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Begin by placing a cast iron skillet over medium-high heat. Add a small pat of butter and allow it to melt completely.
  2. Once the skillet is ready, add the fresh corn kernels in an even layer and cook for about 3-4 minutes.
  3. Transfer the charred corn to a mixing bowl and allow it to cool for 2-3 minutes.
  4. In the bowl with cooled corn, mix in mayonnaise, half of the Cotija cheese, lime juice, and chili powder. Fold gently until well combined.
  5. Sprinkle remaining Cotija cheese and chopped green onions over the top. Add cilantro and serve warm.

Notes

The Juicy Street Corn can be customized by adding spicy jalapeños or bell peppers for extra crunch.