Mexican Street Corn
This Mexican Street Corn is the perfect side dish to your Mexican feast! It's smothered in a creamy, tangy lime sauce and takes 20 minutes to make.
Calories: 540kcal
Ingredients
- 3 15 oz. cans of sweet whole kernel corn, drained
- 2 tbsp. unsalted butter
- Salt, to taste
- 3 tbsp. mayonnaise
- 1 tbsp. lime juice
- 1 ½ tsp. chili powder
- Cotija, for topping
- Chopped cilantro, for topping
Instructions
- Add the butter to a large skillet and heat over medium heat until melted.
- Add the corn and cook, stirring occasionally, until heated through and slightly charred in spots.
- Remove from heat and season with salt to taste.
- Stir in the mayonnaise, lime juice, and 1 teaspoon of chili powder until everything is well coated.
- Transfer to a serving bowl and top with cotija cheese, remaining chili powder, and chopped cilantro if desired.
Notes
Variations & Substitutions
- Make it spicy: Add cayenne pepper or hot sauce
- No cotija?: Swap with feta or parmesan
- Lighter version: Use Greek yogurt instead of mayo
- On the cob: Grill corn and brush with the sauce instead when add toppings
- Add protein: Toss in black beans for extra protein
Storing Leftovers Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on stovetop or microwave to desired temperature.
- Add a splash of lime juice or a spoonful of mayo when reheating if neeeded.
Nutrition
Calories: 540kcal | Carbohydrates: 6g | Protein: 2g | Fat: 58g | Potassium: 181mg | Fiber: 3g
