After one of Emma’s many Mexico backpacking trips, she came back and raved about delicious street corn that she and her friends ate nonstop during their travels. The corn mixed with lime, mayo, hot sauce and chili seasoning is served by vendors in a styrofoam cup and a spoon as an easy takeaway meal. We made it and loved it so much that we decided to make our own version of Mexican Street corn, with a bit more veggies and added spices to add an extra flavor and kick. This is Jeff’s Mexican-Style Street Corn Recipe!
There is no right or wrong way to make this dish – it really depends on your taste. Over time, our version of the street corn has evolved to a more spicy flavor with a lot of different tastes and flavors with the onion, bell pepper and jalapeño.
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If you like your food a bit more mild, then I would leave out the jalapeños and hot sauce. You can also sub some of the spices with Tajin seasoning (you can get this at any supermarket) or TJ’s “Anything but the Elote” seasoning.
When garnishing, we usually do an easy styling by adding a bit of queso fresco cheese, cilantro and slices of avocado on top. Queso Fresco should be easy to find at any supermarket, usually in the shredded cheese section or the specialty cheese section. It crumbles and tastes amazing along with the street corn.
When plating, I usually use a serving bowl that I found at Homegoods a while back. I get so many questions about it because it’s so pretty but unfortunately I can not find this bowl anywhere! It really doesn’t matter what you serve this corn in, because it tastes so delicious.
- 6 Ears Corn on the Cob, Husked
- 1 Diced Red Bell Pepper
- 1/2 Diced Onion
- 1 Diced Jalapeno
- 1 Tbsp Olive Oil
- 3 Tbsp Vegetable Oil
- 2 Tbsp Mayonnaise
- 3 Tbsp Sour Cream
- Juice from 1 Lime
- 2 Tsp Chili Powder
- 1 Tsp Cayenne Pepper
- 1 Pinch Garlic Salt
- 1-2 Tsp Hot Sauce, Cholula
- Salt & Pepper to taste.
- 1/4 Cup Crumbled Queso Fresco
- 1/4 Cup Chopped Fresh Cilantro
- 1 Sliced Avocado
Preheat the grill for high heat.
Chop the white onion, jalapeno and bell pepper. Season with salt, pepper and garlic powder. Add the olive oil to a cast-iron skillet and place on the grill. Grill for 10 minutes.
Brush the corn with the vegetable oil. Grill the corn completely, making sure it is lightly charred on all sides. Cool and cut the corn off the cob.
In a bowl, combine the corn kernals, white onion, jalapeno, bell pepper, mayo, sour cream, lime juice, chili powder, cayenne pepper, garlic salt, and hot sauce. Mix until well combined.
Pour into serving bowl and garnish with queso fresco, fresh cilantro and avocado slices. Serve warm or at room temperature.
We hope you enjoy Jeff’s Mexican-style street corn recipe. It’s a great side to any meal, and it is so fast and easy to make. Let us know if you end up making it below in the comments.
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