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Mexican Street Corn

If you love corn, you'll love this recipe! It's a classic Mexican side dish with a little kick. It makes for a quick side for any recipe!


  • 1 tablespoon unsalted Butter

  • 4 ears of Corn, shucked and kernels removed

  • 2 tablespoons of Mayo

  • 3 ounces of crumbled Cotija cheese

  • 1/2 teaspoon Cheyenne Pepper

  • Salt and Pepper, to taste

  • Optional: Freshly chopped Parsley

How To Make:

  1. Shuck and remove the kernels from each ear of Corn.

  2. In a cast iron skillet, melt the butter over medium-high heat.

  3. Add the corn kernels. Spread them in an even layer and cook for about 10-15 minutes, or until the exterior is browned, stirring frequently. Be careful, the kernels might pop!

  4. In the meantime, prep the other ingredients. In a large bowl, mix the Mayo, Cotija, Cheyenne Pepper, Salt and Pepper.

  5. Once the kernels are browned, place them into a large bowl and mix everything evenly together.

  6. Optional: Top with freshly chopped parsley.

  7. Serve and enjoy!

Made this recipe? Share it with us on Instagram @limorloves!


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