Mexican Street Corn Off The Cob

Not a fan of grilling outdoors in the heat? Here is my Mexican Corn Recipe made by cooking corn in a skillet instead.

Saute Corn

In a large skillet, heat vegetable oil or  butter in a pan. Add the corn kernels and sauté, stirring often, for 5-7 minutes or until lightly charred.


Make The Sauce


Whisk together sour cream, mayonnaise, chili powder, and lime juice in a bowl. Taste for seasoning and add in more lime and salt  if needed.


Place the charred corn in a dish. Pour  the Mexican sauce over the corn.  Give it a gentle toss. Sprinkle it with cotija cheese and garnish with cilantro.


Serve In A Cup!

If you want to make it more authentic  and treat your family or guests to a feel  of Mexico, scoop into small cups with extra toppings and lime wedges on the side.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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Can't get enough of Mexican Street Corn? Just add some cooked pasta and a few other salad ingredients and voila! You have another hit!