This Easy Off the Cob Mexican Street Corn is packed with fresh flavors. This is the perfect side dish, that's a little easier to eat than the traditional street corn, and it's ready in 15 minutes!

Who else loves fresh corn on the cob this time of the year? We love it! This summer though is a little harder with Kelsie wearing braces. Traditional corn on the cob is outta the question.

So what do I do? Make our favorite side dish in a new way with this Easy Off the Cob Mexican Street Corn. ALL the flavors but with a much easier way to eat for everyone with braces! 🙂

What is Mexican Street Corn?

Mexican Street Corn is made with grilled corn, then rolled into mayonnaise, sour cream, lime juice, spices, and Cotija.

Ingredients you need to make Off the Cob Mexican Street Corn?

Corn
Mayonnaise
Sour Cream
Lime Juice
Chili Powder
Cumin
Queso Fresco Cheese
Cilantro

What's the best corn for this?

I used thawed frozen corn. You can use canned, as long as it's drained really well. Or you can also use corn on the cob, and simply cut it off the cob.

How long can I store Mexican Street Corn?

You can store this in an air tight container in the fridge for 3 to 4 days.

Can I use something other than Queso Fresco cheese?

You can use feta, if you'd prefer.

Looking for the perfect main dish to go with this?

Yield: 6

Easy Off the Cob Mexican Street Corn

Name: Easy Off the Cob Mexican Street Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 2, 10 ounce bags of frozen corn, thawed and drained; 1 tablespoon olive oil; 2 tablespoons mayonnaise; 2 tablespoons sour cream; 1 tablespoon lime juice; 1 teaspoon chili powder; Dash of cumin pepper; Salt and pepper, to taste; 1/4 cup crumbled queso fresco; 1/4 cup chopped fresh cilantro

This Easy Off the Cob Mexican Street Corn is packed with fresh flavors. This is the perfect side dish, that's a little easier to eat than the traditional street corn, and it's ready in 15 minutes!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

2, 10 ounce bags of frozen corn, thawed and drained
1 tablespoon olive oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
Dash of cumin pepper
Salt and pepper, to taste
¼ cup crumbled queso fresco
¼ cup chopped fresh cilantro

Instructions

Heat a cast iron pan over medium high heat with olive oil.
Saute the corn, making sure to brown it up a bit to give that charred flavor that you get from grilling.
Once cooked, stir in the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt and pepper.
Top with cheese and cilantro.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 171Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 136mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 4g