Oh my gosh, this Mexican Corn recipe is my new favorite! And yay, sweet corn is in season here in Arkansas. If you don’t grow corn or know a farmer who does, grab a few ears at your local farmer’s market and get busy making this simple recipe. I guarantee, your family will love it.
Unless your people don’t like corn. 😯 In that case, I can’t help you…
Let’s get straight to it, shall we?
- 2 T unsalted butter
- 4 cups cooked corn, cut from the cob (approximately 8 large ears / 10 small)
- 1 medium jalapeño pepper, seeded and diced
- 3 T mayonnaise
- 3 T Queso Fresco (Mexican cheese), crumbled
- 2 T chopped fresh cilantro
- 1/2 t chili powder
- 1 clove garlic, diced
- 1 lime, juiced
- Melt butter in a large skillet on medium heat. Add corn and jalapeño. Cook until corn is slightly charred, approximately ten minutes.
- Add remaining ingredients and stir it together.
- Pour into your favorite serving bowl.
- Serve warm, cold, or at room temperature. Enjoy!
When John and I lived in Dallas, we had a slight obsession with elotes sold from a neighborhood stand. If you aren’t familiar with elotes, it’s basically corn off the cob served in a cup like a milkshake with gobs of butter and mayo and at least two kinds of cheese. Yes, super duper sinful.
See? (Almost looks like mac and cheese, but there’s corn under there…)
A Healthier Version…
My Mexican Corn recipe is similar but has mucho less mayo, butter, and cheese. While I wouldn’t call it healthy per se, this is a mighty fine substitute for elotes.
Doesn’t it look tasty?
That’s because it is. Such.Great.Flavor!
Bonus: This Mexican corn recipe is versatile. You can serve it as a summer dip or as a side dish with burgers or chicken (or whatever). In a pinch, you can use frozen corn or canned corn. Better yet, roast your corn on the grill and skip the first step of the recipe altogether!
Happy summer eatin’ friends,
Grace Grits and Gardening
Farm. Food. Garden. Life.