Recipe

Zesty Mexican Corn Recipe

Creamy, tangy, chili-kissed corn with bright lime and salty cheese. A cozy side dish that tastes like a party, even on a Tuesday.

By Matt Campbell

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4.9

Bowl of creamy Mexican street corn topped with cotija, chili powder, and cilantro with lime wedges on the side

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If you want a side dish that disappears faster than the main course, this is it. Think sweet corn, a creamy sauce that actually clings, lime that wakes everything up, and just enough chili heat to keep things interesting. It is the cozy, comforting version of Mexican street corn, made in a bowl so you can scoop it like the responsible adult you are.

We are keeping it accessible here. Frozen, canned, or fresh corn all work. No grill required. The only hard rule is this: taste as you go. Corn is sweet, so you need salt, acid, and spice to make it pop.

Corn kernels browning in butter in a skillet

Why It Works

Crisp edges, cozy center: Sautéing the corn in butter gives you those browned, toasty bits that make the whole bowl taste deeper.
Bright, zesty sauce: Mayo brings creaminess, sour cream adds tang, and lime keeps it from feeling heavy.
Big flavor with pantry spices: Chili powder, cumin, and garlic do the work without a long ingredient list.
Flexible for real life: Use what you have, adjust heat to your mood, and swap cheeses if cotija is not in your fridge.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days.

Reheat: Warm in a skillet over medium heat with a splash of water or a small pat of butter, stirring until steamy. Microwave works too, but the skillet brings back the best texture.

Make-ahead tip: If you know you will have leftovers, keep a little extra cheese, cilantro, and lime aside. Add those fresh after reheating so it tastes newly made.

Freezing: Not my favorite once it is sauced. The dairy can separate. If you want to freeze, freeze the cooked corn plain, then add sauce after thawing.

Common Questions

Can I use frozen or canned corn?

Yes. Frozen is my go-to for best texture because it is usually picked and frozen fast, so the kernels stay snappy. No need to thaw, just cook a minute or two longer. If using canned, drain well and pat dry so it browns instead of steaming.

What can I use instead of cotija?

Feta is the closest swap. Parmesan also works in a pinch. You want something salty and crumbly. Quick note: cheeses vary in saltiness, so start a little lighter on added salt, then adjust after the cheese goes in.

Is this the same as elote?

Elote is typically corn on the cob coated with the creamy chili lime mixture. This is the bowl version, commonly called esquites (often referred to as esquites in the U.S.). Same vibe, easier to eat, and just as addictive.

How do I make it less spicy?

Use mild chili powder and skip the cayenne. You can also add a little more sour cream to calm it down.

How do I make it dairy-free?

Use vegan mayo and a dairy-free sour cream alternative. For the cheese, try a dairy-free feta-style crumble, or skip it and add extra salt plus a little nutritional yeast for savory depth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Mixing bowl
Microplane or fine grater (for zest)
Knife and cutting board
Measuring spoons

I started making this corn on nights when I wanted something comforting but did not want to commit to a whole production. The first time, it was supposed to be a quick side. Then I kept “taste testing” straight out of the pan until I realized I had basically eaten a serving before dinner even happened. Now it is my reliable move for taco night, potlucks, or anytime the fridge looks a little too quiet. It is low drama, big payoff, and it gives you permission to be a little messy with the lime and cheese. Highly encouraged.