mexican street corn.

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I LOVE Mexican street corn – but I made this version off the cob so it’s easier to eat and you can put it on tacos, chicken, pork, fish… anything really! In a salad even! Delicious and EASY to make.


  • 2 bags frozen corn OR 8 ears fresh corn (cooked and kernels removed)
  • 1 jalepeno, diced small
  • 1 pablano pepper, diced small
  • juice from 1 lime
  • 1 Tablespoon paprika
  • dash cayenne pepper (optional for spice)
  • Sir Kensington’s Mayonnaise
  • 3 Tablespoons butter
  • salt & pepper
  • 1/4 cup crumbled queso fresco
  • fresh cilantro


  1. Add about 2 Tablespoons of butter to a skillet or cast iron skillet.
  2. Add corn, diced jalepeno and poblano peppers and let cook until it becomes charred and browned – you’ll have to let it sit and cook – then stir occasionally! It takes a bit to get the frozen corn nicely charred the way you want it. Be patient đŸ™‚
  3. Once the corn is nicely browned, add 1 more Tablespoon of butter, lime juice, paprika, cayenne pepper, salt & pepper to taste.
  4. Cook for about 5 more minutes and stir to incorporate.
  5. Add 3 Tablespoons Mayonnaise and mix.
  6. Transfer to a serving bowl and add queso fresco cheese and fresh cilantro.
  7. Enjoy!

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