Oh, let me tell you about Homemade Mexican Street Corn. It’s more than just a side dish; it’s a flavor explosion! Think sweet corn, creamy sauces, a hint of tang from lime, and that wonderful smoky, spicy kick. The first time I had it was at a little food truck down in Texas. I was hooked instantly.
Making Homemade Mexican Street Corn at home feels like bringing a piece of that vibrant street food culture right into my kitchen. I’ve spent years playing around with different versions, trying to get that perfect balance of flavors that reminds me of that first amazing bite. It’s become a go-to for potlucks and weeknight dinners alike.
This recipe is my absolute favorite way to make Homemade Mexican Street Corn. It’s simple, quick, and delivers on all those classic, delicious notes. Trust me, once you try this, you’ll understand why it’s such a beloved dish.
It’s got that creamy texture mixed with the little pop of the corn kernels. And the spices? Just the right amount of warmth without being overwhelming. It’s a dish that always brings a smile to people’s faces.
Why You’ll Love Making Homemade Mexican Street Corn
So, why should you whip up this Homemade Mexican Street Corn? Well, let me count the ways! It’s just so easy, for starters. You don’t need fancy equipment or a ton of time.
- It comes together in a flash, perfect for busy weeknights.
- The flavors are absolutely amazing – sweet, creamy, tangy, and a little spicy.
- It’s super versatile; serve it as a side dish or a fun appetizer.
- Everyone always devours it! Seriously, it disappears quickly.
It’s truly a crowd-pleaser and a breeze to make.
Ingredients for Perfect Homemade Mexican Street Corn
Ready to get cooking? Here’s what you’ll need for this amazing Homemade Mexican Street Corn:
- 4 cups of corn kernels, fresh works best but frozen is fine too.
- 2 tablespoons of unsalted butter.
- 2 tablespoons of good quality mayonnaise.
- 2 tablespoons of sour cream or that lovely Mexican crema.
- 1/4 cup of cotija cheese, make sure it’s finely crumbled.
- 1/4 cup of fresh cilantro, nicely chopped.
- 1/2 teaspoon of chili powder.
- 1/4 teaspoon of smoked paprika.
- A tiny pinch of cayenne pepper if you like extra heat.
- The juice from 1 fresh lime.
- Salt to taste.
Ingredient Notes and Substitutions for Homemade Mexican Street Corn
A few pointers on these ingredients. Using fresh corn cut right off the cob is my favorite, but frozen corn is a great shortcut. Just be sure to thaw it first.
If you want to take this Homemade Mexican Street Corn to the next level, try using grilled corn! It adds a wonderful smoky depth of flavor that is just incredible.
Cotija cheese has a unique salty, crumbly texture. If you can’t find it, crumbled feta cheese is a decent stand-in. It gives you that salty kick, though the texture is a bit different. Don’t skip the fresh lime juice; it’s key to that tangy brightness!
How to Prepare Delicious Homemade Mexican Street Corn
Alright, let’s get this Homemade Mexican Street Corn cooking! It’s super straightforward, I promise. Follow these steps and you’ll have a fantastic dish in no time.
First things first, grab a large skillet. Put it over medium-high heat on your stove. Add those two tablespoons of butter and let it melt and get nice and bubbly.
Once the butter is melted, toss in your corn kernels. Now, you want to cook this corn, stirring it every now and then. Keep going until the corn is tender and you see some lovely little charred bits forming on the kernels. This usually takes about 8 to 10 minutes.
Take the skillet off the heat. This is where the magic happens! Stir in the mayonnaise, sour cream (or crema), crumbled cotija cheese, fresh cilantro, chili powder, smoked paprika, and that pinch of cayenne if you’re using it.
Next, squeeze the juice from that lime right over the corn mixture. Give everything a really good stir to make sure all that creamy, cheesy, spicy goodness coats every single corn kernel.
Finally, taste it! Add salt if you think it needs it. Sometimes the cotija is salty enough, but always check. Serve this Homemade Mexican Street Corn warm and enjoy!
Tips for Making the Best Homemade Mexican Street Corn
Want to make your Homemade Mexican Street Corn absolutely shine? Here are a few little tricks I’ve picked up along the way.
First, don’t be shy about getting some color on that corn! Those slightly charred bits add so much flavor and texture. Just keep an eye on it so it doesn’t burn.
Spice is personal, right? Start with the amounts listed for chili powder and cayenne, but feel free to add a little more if you love things hot. You can always add more, but you can’t take it away!
And please, please, please taste your Homemade Mexican Street Corn before adding salt. Cotija cheese can be quite salty, and you don’t want to overdo it. A little taste test goes a long way to getting it just right.
Frequently Asked Questions About Homemade Mexican Street Corn
Got questions about making this delicious Homemade Mexican Street Corn? Here are some common ones I hear:
Can I use canned corn for Homemade Mexican Street Corn? You can in a pinch, but fresh or frozen corn really gives you the best texture and flavor for this dish. Canned corn tends to be softer.
How long does Homemade Mexican Street Corn last? Stored in an airtight container in the fridge, it’s usually good for about 3-4 days. The flavors actually meld nicely overnight!
Can I make this a vegan Mexican street corn? Absolutely! Just swap the butter for a plant-based butter, use vegan mayo and sour cream (or a cashew cream), and omit the cotija cheese, or use a vegan cheese alternative.
What do you serve with Homemade Mexican Street Corn? It’s fantastic with grilled meats, tacos, or as a standalone appetizer! It pairs well with almost any Mexican-inspired meal.
Nutritional Information for Homemade Mexican Street Corn
I know some folks like to keep track of nutritional values, and while I’m all about flavor first, I can give you a general idea.
Just a heads-up, the exact nutritional breakdown for this Homemade Mexican Street Corn can vary quite a bit. It really depends on the specific brands of ingredients you use.
Think about the type of mayonnaise or sour cream, and even the corn itself. So, consider any nutritional info you see as just an estimate, not a hard and fast rule.
It’s a dish meant to be enjoyed, so don’t stress too much about the numbers!
Enjoy Your Homemade Mexican Street Corn
So there you have it! My go-to recipe for delicious Homemade Mexican Street Corn. I really hope you give it a whirl in your own kitchen.
When you do, I’d absolutely love to hear how it turns out! Feel free to leave a comment below and let me know what you think. Did you add extra spice? What did you serve it with?
If you loved it, please consider rating the recipe too! And if you snap any photos of your beautiful Homemade Mexican Street Corn, share them on social media. Tag me so I can see your creations!
Print
Homemade Mexican Street Corn: 1 Awesome Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Homemade Mexican street corn, also known as Esquites, is a delicious and creamy corn dish with a tangy and spicy flavor.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1/4 cup finely crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- Juice of 1 lime
- Salt to taste
Instructions
- Heat butter in a large skillet over medium-high heat.
- Add corn kernels and cook, stirring occasionally, until tender and slightly charred, about 8-10 minutes.
- Remove skillet from heat and stir in mayonnaise, sour cream, cotija cheese, cilantro, chili powder, smoked paprika, and cayenne pepper (if using).
- Squeeze lime juice over the corn mixture and stir to combine.
- Season with salt to taste.
- Serve warm.
Notes
- You can use grilled corn kernels for added smoky flavor.
- Adjust the amount of chili powder and cayenne pepper to your spice preference.
- If cotija cheese is unavailable, you can substitute with feta cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Mexican street corn, Esquites, corn salad, Mexican food, side dish, appetizer, corn