Corn kernels mixed with mayonnaise, melted butter, and queso fresco cheese then seasoned with chili powder and lime juice. This easy to make Mexican Street Corn is delicious and perfect as a side.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back this month at Ask Anna to share with you a brand new recipe.
I can’t believe we’re already in November! I’m ready for comfy sweaters, cozy blanket scarves, knee high boots, and thigh high knit socks. Can you tell that fall is my favorite season?
Something about fall is always so comforting, and I just can’t wait for the holidays to begin. But when it comes to fall, I feel like sides are an essential. Whether you’re hosting a party for family and friends and need a lot of little sides for entertaining, or trying out new recipe ideas for the upcoming holidays, there’s something about side dishes that are so fun to make and eat.
So, today, I wanted to share with this Mexican Street Corn.
I’m obsessed with them. Sometimes I buy them at the Mexican restaurant, sometimes at the farmer’s market, sometimes at the fruit stand in the middle of the mall. Mexican Street Corn is so easy to make with ingredients that you can find anywhere, but they’re just so good.
Generally, they’re served as corn on the cob. But I find that can be too messy. I take a bite out of my corn and my entire face is covered with all the toppings. So to make it even easier, this version will be corn kernels served in a bowl.
You can use fresh corn off the cob, frozen corn, or canned corn. Whichever you use, make sure that the corn is completely drained. You don’t want there to be too much liquid, otherwise the corn won’t be as creamy or flavorful.
Place warmed corn in a bowl. Add mayo, melted butter, queso fresco cheese, chili powder, and salt then mix until well incorporated. Top with more queso fresco cheese and chili powder as desired. Add a squeeze of lime juice for a little citrusy flavor.
Serve the Mexican Street Corn warm.
Enjoy!
Andrea
- 3 cups corn kernels
- 4 tablespoons mayo
- 2 tablespoons melted butter
- 5-6 tablespoons queso fresco
- 1 teaspoon ground chili powder
- pinch of salt
- lime wedges
- Place warmed corn in a bowl. Add mayo, melted butter, queso fresco cheese, chili powder, and salt then mix until well incorporated. Top with more queso fresco cheese and chili powder as desired. Add a squeeze of lime juice for a little citrusy flavor.
YUM! So good. I’m a little obsessed with corn at the moment, I’ve been mixing it in with brown rice, quinoa, capsicum and tinned salmon for lunch and it’s delicious.