Easy Mexican Corn Recipe, the best street corn and the perfect side dish!
When we moved to St. Louis, I was desperate to find great Mexican. I didn’t realize how spoiled we were in KC. It took months of taste testing to finally find a few Mexican restaurants we craved. That’s life in the ‘burbs. We attended Taste of St. Louis, which is exactly what I did. It was a fun way to experience a lot of restaurants, all in one afternoon. I stumbled across Mission Taco and indulged in their street corn – aka Mexican corn, and was overwhelmed with joy! It was phenomenal! Sadly the corn in restaurant doesn’t quite live up to the version they shared at the fair, but nevertheless, good. This is definitely fair corn, and if you love my firehouse green beans, I know you’ll love this, too.
Rather than drive 25 minutes to enjoy a little Mexican corn, I’ve started making it at home and it’s always a hit.
It’s incredibly easy…I start by grilling the corn – indoors or out…
Combine a little mayo, lime juice, and garlic to start an irresistible sauce…
and whisk in fresh grated queso fresco. This corn is great on and off the cob – your preference! Adalyn prefers hers on the corn, but Chris prefers his off, so I usually make half and half.
Sometimes I’ll even garnish it with cilantro, just for fun.
What Ingredients are in Mexican Corn?
- mayonaise
- lime juice
- garlic
- queso fresco
- fresh ears of corn
- salt
Any substitutes for Cotija cheese?
Yes! I prefer queso fresco because it’s delicious and easily accessible, but you can use cotija cheese.
What should I serve Mexican Corn with?
It’s the perfect addition to tacos, quesadillas, steaks and salads or, margaritas. Because I could call Mexican corn and margaritas dinner.
How to Make Mexican Corn:
Mexican Corn
Ingredients
- 1/4 c mayonnaise
- 2 tsp lime juice
- 1/4 tsp garlic minced
- 1/8 c queso fresco finely grated
- 4 ears of corn shucked and washed
- salt
Instructions
- Whisk mayo, lime juice and garlic. Stir in queso fresco.
- Grill corn {indoors in a skillet with a touch of olive oil flipping every 3 minutes for 8 minutes or outdoors on the grill}
- Remove from cob OR place on platter and cover with mixture.
LET’S CONNECT!
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Ok, we’re having a lunch date at Mission Taco! I am always up for Mexican food! xoxo
YES! Let’s do!
I love these, I grew up eating these…I do make them at home from time to time but honestly, I prefer the ones sold on the street! Yum! We add Mexican hot sauce to it too, yum.
These look devine! I am so ready for grilling season to get here.
Me, too! Have a great weekend!
Hi Julie,
Just thought I’d let you know we had Julie Blanner recipe day at my house yesterday – I made your M & M cookies, your Mexican corn, and your pasta salad. We ate very well!
Thank you!
Emily
Oh my, you flatter me! I hope you enjoyed them all! I think I could use a dozen M&M cookies today!