Mexican Street Corn

Elevate your taco evening from ordinary to impressive with almost no work using Mexican street corn. This velvety, cheese-covered, perfectly seasoned side captures all the authentic flavors of traditional elote but comes off the cob for a cleaner eating experience. I got hooked on making this at home after tasting the amazing version at Torchy's Tacos during a trip.

During a visit with buddies in Texas, I stumbled on Mexican street corn at Torchy's Tacos and just had to make it myself. Following many tries (and lots of tasty mistakes), this version finally hit that sweet spot of creamy, zesty, spicy yumminess that got me so excited.

Ingredients You'll Want

• Corn kernels – grab frozen ones in a pinch, though fresh kernels cut from the cob add extra sweetness
• Butter creates that foundation of flavor that makes everything taste better
• Mayonnaise delivers the smooth coating that helps other ingredients stick
• Lime juice cuts the richness with a burst of tang
• Chili powder adds that warmth and earthy kick we all love
• Cotija cheese – tracking down this crumbly Mexican cheese is totally worth it for real flavor
• Fresh cilantro tops everything off with brightness and color

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My Cooking Method

Start The Corn

I begin by getting a big skillet super hot. This step is crucial for those charred spots that give you that grilled elote taste. Then I dump in the corn (no need to defrost frozen kernels) and let it cook around 8-10 minutes, stirring just now and then. You're looking for those golden-brown patches—that's where you'll get the best flavor.

Mix In The Creamy Stuff

When the corn shows nice color, I pull it off the stove and right away add the butter and salt, mixing until the butter totally coats each kernel. Then I move it to a bowl and stir in the mayo and lime juice. The warm corn helps everything mix up nicely, creating that addictive creamy base everyone loves.

Add Your Flavors

Now comes the good part—I toss in the chili powder and mix thoroughly. Don't hold back on the seasoning here! After that, I top it with plenty of crumbled cotija, another light sprinkle of chili powder on top (looks pretty and adds flavor), and a handful of chopped cilantro. The way the smooth corn plays against the salty, crumbly cheese just works so well.

Enjoy It Hot

This dish tastes best right away while it's still warm, when the cheese starts to soften slightly and flavors come together. The way the hot corn mingles with the cooler toppings makes for that special contrast that's key to good street corn.

When I first whipped this up for my friend who loves Mexican food, she grabbed a bite and told me, "This is trouble—I could skip everything else and just eat this." And that's exactly what she did, leaving the tacos I'd made untouched. Now she texts before coming over to make sure I'm cooking "that corn dish."

Perfect Pairings

This corn goes amazingly with any Mexican dish—from tacos to enchiladas to burritos. I sometimes put it next to grilled chicken or steak for an easy summer dinner. It's also fantastic in a burrito bowl if you're into that. Truth be told, I've eaten it straight from the bowl as a snack way too many times.

Ways To Change It Up

When I feel like mixing things up, I toss in some diced jalapeños for kick or a few splashes of hot sauce in the mayo mix. Sometimes I add a handful of chopped red bell pepper for color and sweetness. To make it more filling, black beans bulk it up and add some protein. In summer when corn's really good, I'll grill fresh cobs first then cut off the kernels for extra smoky goodness.

Keeping Extras

If you somehow don't finish it all, leftovers stay good in the fridge for about three days. The flavors actually get better overnight, though the corn isn't quite as crisp. I've found it makes a killer topping for taco salads the next day, or you can warm it up and stuff it in quesadillas for an awesome lunch upgrade.

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Smart Tips I've Picked Up

• Letting the corn get some charred spots isn't optional if you want real flavor
• Mayo that's sat out a bit mixes in better than cold stuff from the fridge
• A fresh squeeze of lime right before eating really wakes everything up

My quest to copy Torchy's street corn has turned into one of my friends' favorite dishes. Even people who've never been to Torchy's now ask for "that corn thing" whenever they come for dinner. There's something about this simple mix that just hits right—showing again that the tastiest recipes are often the simplest ones, just done right.

Frequently Asked Questions

→ Can frozen corn replace canned corn?

Absolutely! Use it straight from the freezer. Toss it into the skillet and cook for a few extra minutes, around 10-12 minutes, until charred and fully warmed up.

→ What is cotija cheese, and where do I buy it?

Cotija is a crumbly, salty Mexican cheese. Look for it in big grocery stores' specialty cheese section or Latin markets. Can't find it? Feta is a good stand-in!

→ Can I prepare this with fresh corn ears?

Of course! Grab six fresh corn cobs, slice off the kernels, and proceed like usual. Fresh corn tends to be sweeter and cooks faster.

→ What pairs well with this dish?

It's a versatile side! Serve it with tacos, fajitas, enchiladas, or grilled meat. It's also awesome as a topping for burrito bowls or a dip for chips.

→ Does it have a kick?

Not really—it’s mild. For heat lovers, add diced jalapeños while cooking or stir in cayenne with the mayo. To tone it down, simply use less chili powder.

→ Can I prep it ahead for a gathering?

Sure thing! Get it ready a day in advance and store it in the fridge. Serve cold, room-temp, or reheat it gently. Add cheese and cilantro right before serving.