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A skillet of Mexican street corn salad topped with herbs, chili powder, and crumbled cheese.

Mexican Street Corn: Creamy and Charred

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cups corn kernels fresh, canned and drained, or frozen and thawed
  • 1/4 teaspoon fine sea salt
  • 1/4 cup cotija cheese crumbled or shredded
  • 1/2 cup green onions thinly sliced
  • 1/2 cup fresh cilantro chopped
  • 1 tablespoon jalapeños chopped
  • 1 clove garlic minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon Tajín seasoning plus more for topping

Instructions

  • In a small bowl, combine the minced garlic and fresh lime juice. Set aside.
  • Heat the olive oil and butter in a large skillet over medium heat.
  • Add the corn kernels and sprinkle with salt. Stir to coat the corn evenly in the oil and butter.
  • Spread the corn into an even layer and let it cook undisturbed for about 2 minutes to develop a light char. Toss the corn and repeat a couple more times until the kernels are lightly charred and tender.
  • Remove the skillet from the heat and transfer the corn to a large mixing bowl.
  • In a separate bowl, combine the mayonnaise, sour cream, Tajín seasoning, chopped jalapeños, and garlic-lime mixture. Stir until smooth and well combined.
  • Pour the creamy sauce over the warm corn and toss until evenly coated.
  • Add the sliced green onions, chopped cilantro, and cotija cheese. Stir everything together until well combined.
  • Finish with an additional sprinkle of Tajín seasoning and cotija cheese. Serve warm and enjoy!