Mexican Street Corn

This is possibly my favorite side dish of all time because it pairs so well with my favorite food group – Mexican food. I grew up with Mexican food and it was always a part of family gatherings (especially Easter), but as a family we always ate very traditional Mexican food (probably because it was from old family recipes). 

When I moved to Texas, I discovered Tex Mex. If you’ve never tried it before, I would strongly encourage you to next time you’re in Texas! This food category has opened up a whole new world to me, as it’s so modern in ingredients and plating, but still holds on to so many of those traditional Mexican flavors and ideas that bring me back to my childhood. 

This recipe is super easy and pairs great with fish tacos! My go-to fish taco recipe is from none other than the Magnolia Table cookbook by Joanna Gaines (definitely my favorite fish tacos).


  • 4 ears of Corn, removed from the cob
  • Olive oil
  • ½ cup Mayonnaise 
  • ½ cup Cotija Cheese, shredded
  • ½ teaspoon Smoked Paprika
  • Salt and Pepper, to taste (about ¼ teaspoon each)
  • Fresh Cilantro, 2 tablespoons chopped, plus more for garnish


Heat a large or deep skillet over medium to medium-high heat and coat with olive oil. Once oil is hot, add corn to the skilled (off the cob) and cook until slightly blackened (about 10 minutes), making sure it doesn’t stick.

I find that the corn always tastes a hundred times better when fresh off the cob as opposed to frozen. I try to stay away from frozen foods because I think they tend to lose a lot of flavor in the cold. 

While corn is cooking, mix the remaining ingredients in a small bowl and set aside. 

Side Note: If you can’t find cotija cheese at your local grocer, ask an associate just to be sure. I know it’s usually hidden. This specific type of cheese is necessary because it has such a unique flavor and texture. I haven’t been able to source a good substitute yet.

When corn is fully cooked, add the cream sauce and serve in a small bowl as a side dish. Garnish with a sprig of cilantro if desired. 

You can add or remove ingredients to your taste. Let me know what worked for you, or what you changed to make it your own!


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