Ingredients
Primary Ingredients
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
For the Sauce and Toppings
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat and Cook Corn: Heat a cast iron skillet on high heat and add the drained corn. Cook for 8-10 minutes, stirring occasionally, until the corn is hot and slightly toasted.
- Add Butter and Salt: Remove the skillet from heat and add the butter and kosher salt. Stir thoroughly until the butter is melted and evenly coats the corn.
- Mix in Mayo and Lime Juice: Transfer the corn mixture to a bowl. Stir in the mayonnaise and lime juice, then add 1 teaspoon of chili powder. Mix well to combine all the flavors.
- Garnish and Serve: Sprinkle the corn with cotija cheese, the remaining chili powder, and chopped cilantro. Serve immediately while warm to enjoy fresh and flavorful Mexican street corn.
Notes
- Warm or cold: This Mexican street corn is best served warm, but it can be enjoyed at any temperature based on your preference.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving for best taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
