This may be one of my all time favorite recipes. And not just mine, but my husband’s, too! It is incredible, if I do say so myself. I tend to be critical of my cooking and will never say that my recipe is better than someone elses because in the end, taste is pretty subjective. But I will admit that this may be the best Mexican Street Corn you will have.
We tried out a new Mexican restaurant here in Charlotte and when we saw Mexican Street Corn on their menu, we had to order it! All of our food came out and we just inhaled our tacos. But when my husband took a bite of the Mexican street corn, he looked at me and said, “your’s is way better”. To took a bite and agreed. I had to come home and make my recipe again, just to be sure.
Yep…so much better.
We even invited our good friend Matt over as an impartial judge. His review: two big thumbs up.
Matt is a fire fighter, which means he is responsible for cooking dinner for a bunch of guys in the fire house every couple of weeks. He took some serious notes when I was making this because he plans to make this for the guys the next time he’s tasked with making dinner.
Fortunately for both of us, this recipe is actually pretty simple. I like to start with fresh corn sliced off the cob, but can also work with frozen corn. I sauteed the corn in a bit of oil with garlic and jalapeno. Once the corn is soft (or the moisture has evaporated if using frozen), I transfer it to a bowl to let it cool.
Once it’s cool, I mix it with some mayonaisse, sour cream, queso fresco, cilantro, salt, and pepper. After a few taste tests to make sure it’s seasoned properly, the corn is done! See…easy!
But just a note on the cheese in this recipe. My preferred option would be to use cotija cheese. Unfortunately, I can’t find it anywhere here in the Carolinas. The next best option is queso fresco, which I found in the sliced cheese section of the grocery store (not the fancy cheese section). The last option would be to use feta cheese, which is basically the Greek version of cotija. All taste great in this recipe, I assure you.
You must make this next time you make tacos, faitas, hamburgers…really, it will go with just about anything. You can eat it as a side, topping, or a dip. I can promise you that you won’t be able to get enough.
- 4 cups corn kernels
- 2 gloves garlic, minced
- 1/2 jalapeno, seeded and minced
- 1 tbsp mayonnaise
- 1-2 tbsp sour cream
- juice of 1 lime
- 1 tbsp cilantro, chopped
- 2 tbsp queso fresco or cotija cheese
- salt and pepper to taste
- Heat 1 tsp of oil in a cast iron skillet over medium high heat. Corn, garlic, and jalapeno and saute for 5 minutes. Reduce heat to medium and add juice of 1/2 of the lemon. Sprinkle on a couple pinches of salt and cook for another 10 to 15 minutes, stirring every so often, until corn is soft.
- Remove the corn from the heat and transfer to a bowl. Let cool to room temperature then stir in mayonnaise, sour cream (1 tbsp to start, add 2nd if desired), the rest of the lime juice, cilantro, cheese, salt and pepper.